Poppy Seed Pound Cake
Delightfully moist and wonderfully aromatic, this Poppy Seed Pound Cake is the perfect balance of buttery, rich flavor and light, nutty texture. Bursting with tiny, crunchy poppy seeds in every bite, this classic dessert is elevated with a hint of vanilla and a tender crumb. The recipe comes together effortlessly with pantry staples, and its golden-brown crust adds a satisfying dimension to each slice. Ideal for brunch gatherings, afternoon tea, or simply as a sweet indulgence, this pound cake bakes beautifully in just one hour. Serve it plain, or add a dusting of powdered sugar for a touch of elegance. With easy prep and timeless flavors, this poppy seed pound cake will quickly become your go-to treat for any occasion!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Milk
- 3 tablespoons Poppy seeds
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan, then lightly dust it with flour, tapping out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the poppy seeds using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled pound cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
5015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 687.0 g | 250% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 445.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 894 mg | 69% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
