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- Dish type
- Nut and seed cakes
- Poppy seed cake
This cake came about from an inspired moment when craving almonds. It's absolutely divine and has become an often requested recipe. I've said the recipe serves 8 but it serves 6-8 depending on how much cake one likes at any sitting!
Sussex, England, UK
39 people made this
- 125g (4oz) butter or margarine
- 55g (2oz) light brown sugar
- 55g (2 oz) caster sugar
- 2-3 large eggs
- 1 good teaspoon almond extract
- 55g (2oz) self raising flour
- 1 teaspoon baking powder
- 55g (2 oz) ground almonds
- a good sprinkling of poppy seeds (1-2 tablespoons)
- 1 tablespoon water
- flaked almonds
- 2 tablespoons demerara sugar
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat the oven to 170 C / Gas 3. Grease an 18cm round cake tin, or a 27x10cm loaf tin with butter, or line with parchment.
- Like any classic cake, cream the butter and the sugars together till light and fluffy. Beat in the eggs one by one. Add in the almond extract.
- Sift in the flour and baking powder and gently fold into the mixture with the ground almonds and poppy seeds and water. I usually add about 2 tablespoons of poppy seeds however use your personal discretion.
- Turn into prepared tin. Sprinkle over the cake some flaked almonds and the demerara sugar for a lovely crunch on the top surface of the cake.
- Bake in a 170 C / Gas 3 oven for 25 minutes, checking after 20 if your oven is vicious.
Reviews & ratingsAverage global rating:(5)
Reviews in English (8)
i like the recipe and would like to make this but not sure how much butter you use?-21 Sep 2010
Oh dear! This went terribly wrong, ended up like a huge macaroon with a gooey centre. Kind of ok as a gooey pud with ice cream, but way too sweet for me. The problem could have been that I had not got any eggs, so used oil and extra baking powder as an alternative. But I have done this with plently of other cakes without problem. Shame as I was really looking forward to it!!-13 Oct 2012
hi, its 4oz of butter thats for highlighting - i forgot to write it down.-06 Jul 2011
Almond and Poppy Seed Loaf Cake
Is it cold where you are this morning? Mother Nature is definitely fickle this time of year and after our mild March weather and temperatures in the 70s and 80s, we’re below freezing this morning. I picked these violas yesterday that I planted back in the fall, which are fortunately cold-tolerant and will rebound from our cold snap.
Grab yourself a cup something warm and enjoy a piece of Almond and Poppy Seed Loaf Cake!
I found this recipe in the April edition of Country Living Magazine. This cake is not overly sweet which I prefer, but has a more subtle almond flavor than I was looking for which may have had to do with the brand of almond extract I used. Next time I would reverse the amounts of extracts in the recipe, using 1 teaspoon of almond and 1/2 teaspoon of vanilla extract to bump up the almond flavor. You can find an interesting taste test and comparison of almond extracts from Cook’s Illustrated here .
This is cake is served with an almond glaze and baked in a 8 x 4 loaf pan, so it’s a smaller size to enjoy but enough to satisfy your sweet tooth while you’re trying to keep warm as you dream about the sweet sunny faces of violas and spring blooms!
Almond and Poppy Seed Loaf Cake
1 1/2 c. all-purpose flour, spooned and leveled
1/2 c. unsalted butter, at room temperature
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1/2 c. whole milk, at room temperature
Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Fold in poppy seeds. Pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.
Drizzle cake with Almond Glaze.
1 1/2 tbsp. milk, plus more for desired consistency
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Whisk together sugar, 1 1/2 tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl. Add additional milk, 1 tablespoon at a time to reach desired consistency.
What I Love About This Lemon Bread
These little loaves of almond + lemon bread are the best that you’ll ever find, guaranteed. They’re perfectly moist, and flavored with the comfort of almond and the brightness of lemon. My favorite part, though, is the lemony sugar glaze that soaks into the bread, giving it extra moistness and sweet lemon tang. Once the glaze cools and sets, it creates a wonderful thin crust over the top of the bread, giving each slice’s top a few bites of crunchy texture. If I could get away with only eating the top half of the entire loaf, I surely would! )
And, yay! My Almond Poppy Seed Bread with Lemon Glaze is featured at A Cup of Jo, in Joanna’s “Best Recipe Series”. Please check it out!
Lemon Poppy Seed Loaf (The Best)
Just baked this today. Moist and tender. Great lemon flavor. Definitely will be made again.
I've made this lemon loaf 4 times and have followed the recipe but no matter what I do, the loaf will be heavy & dense. I've made sure the butter was soft, eggs & milk @ room temp. (also tried both cold). I've even tried new baking powder. I've watched the timing of creaming the butter etc, together. Nothing has worked. Now I'm wondering if being at sea level in a temperate rainforest matters in the rise of a loaf such as this? Thanks.
My son is lactose intolerant so I made this recipe using margarine and lactose free milk. Thought it might be a disaster. it wasn't. The loaf came out great, our son loved it, we all loved it. It was the best sweet loaf I've ever made (and I'm a bloke!) Well done Ricardo.
Thanks for sharing this amazing recipe, it was absolutely perfect!
Do I need to store in fridge?
Made it! Used 3tbsp frozen grated lemon rind that i had in my freezer. It works wonderfully. Gives it a very good lemony taste. Love this recipe.
Hi Ricardo, I just made this cake. It taste wonderful. I did however, omit the poppyseed's because I didn't have any on hand. My cake is a little dense and didn't rise as much. There is also a small layer at the bottom that didn't cook. I had the temperature at 300 (350 would have made a dark crispy cake) and let the cake bake for 65 min. What went wrong?
Hi Liliana, the difference in time might be the use of glass vs metal loaf pan. And as you wrote, you cooked at 300 °F, witch is clearly not enough. Maybe just lower your oven by 25 °F. Have a nice day!
I made it a couple of ways. Once as a loaf and once as muffins. Both were excellent. It is important to use eggs and milk that is not too cold. That helps the rise.
Cake is pleasant enough—nice texture. However, I didn’t feel it was lemony enough. This is certainly a matter of personal taste, but were I to make the cake again, I would increase the amount of zest and juice in the batter. As written, the most intense lemon flavour comes from the glaze, while the cake itself is only mildly suggestive of lemon.
Excellent. Easy to prepare and taste really good.
Baked a gluten free version of this. Came out lovely and moist with great flavour. For ease of cleanup made this in the food processor blending all liquids and sugars and then doing a quick few pulses to incorporate the flour. Mixed in some dutch blue poppyseeds after. Was just sweet enough that did not bother with the glaze. An hour bake time was perfect. Will be making it again!
Unfortunately these did not work out for me. I followed the recipe exactly and the batter seemed great. I made them as muffins to save some time and they all caved in the middle, didn’t rise at all in the oven. The taste and texture was ok but appearance is really important to me when baking. These muffins look sad, very flat and not enjoyable to eat.
I have just taken mine out of the oven so cannot comment on flavour just yet, but I would recommend adjusted the Celsius temperature to 175. For once I didn't convert the Fahrenheit and used the Celsius direct and my cake burnt around the edges and on the bottom. If doing at 180 I would recommend not leaving it in for the full our to avoid burning. Hoping I can salvage it and can mask the burnt flavour to taste the inside, but I will remake at 175 C.
We'll never get tired of eating pound cake. There's nothing quite like a moist slice that's golden brown on the outside and light and crumbly on the inside. The beauty of a basic Vanilla Pound Cake, like the one pictured here, is that you can eat it unadorned or top it with whipped cream, berries, a citrus glaze, or silky chocolate sauce. We have plenty of recipes for a perfect, basic pound cake, and recipes with bold flavors&mdashred velvet, peaches and cream, and lots of fresh citrus&mdashfor a modern take that everyone will love.
A true old-fashioned pound cake gets its name because the original recipe used to call for a pound each of butter, flour, eggs, and sugar. Our food editors have tweaked that basic ratio and developed new iterations that call for extra-rich ingredients like sour cream, condensed milk, and cream cheese. You won't be able to resist our 21st-century recipes of the super spongy cake&mdashand why would you want to? We also have recipes for chocolate lovers. Whether you're ready to go all out with several kinds of chocolate or aren't quite ready to give up a beloved vanilla version, you'll fall head over heels for our variety of super chocolatey pound cake recipes.
Along the way, we'll also introduce a new method for serving pound cake. Once you bake it, place it on the grill along with seasonal summer fruit for the ultimate backyard barbecue dessert. Add a dollop or two of whipped cream for a cloud-like finish.
So, whether you're in the mood to make a timeless, traditional pound cake, a red velvet iteration, or a triple-chocolate layer treat, we have a recipe here for you. Ultimately, though, you can't go wrong: If you bake any one of these recipes, you're in for a delightful dessert.
Almond Poppyseed Bread
- Author: Rebecca Neidhart
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 9″ loaf 1 x
This Glazed Almond Poppy Seed Bread is an easy bake that yields a tender, pound cake-like loaf. Frosted, glazed, or plain, it’s a delicious treat!
- 12 Tbsp . unsalted butter, softened
- 1 1/4 cups ( 250 g ) white sugar
- 2 tsp . vanilla extract
- 1 1/2 tsp . almond extract
- 2 eggs
- 2 1/2 cups ( 320 g ) all-purpose flour
- 2 tsp . baking powder
- 1/2 tsp . salt
- 2/3 cup ( 5.3 oz .) milk
- 1 Tbsp . poppyseeds
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 – 4 Tbsp cream or milk (see notes)
- 1 tsp . almond extract
- 1/2 tsp . vanilla extract
- Sliced almonds to garnish (optional)
Preheat the oven to 325F and grease a 9″ loaf pan well. Cream together the butter and sugar until smooth and fluffy, then beat in the extracts and eggs until combined.
In a separate bowl, combine the flour, baking powder, and salt. Sift half of it into the wet ingredients and mix until just combined. Stir in the milk thoroughly, then sift in the rest of the flour mixture and add the poppyseeds. Mix until all of the ingredients are well combined, then pour the batter into the prepared loaf pan.
Bake for an hour, or until the middle is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. After removing the loaf from the oven, allow it to cool in the pan for about 10 minutes, then carefully turn it out onto a cooling rack to cool completely.
After the loaf has cooled, stir 3 tablespoons of milk or cream (you’ll need less milk if that’s what you use) and the almond and vanilla extracts into the powdered sugar. Add another 1-2 tablespoons of your dairy of choice until you have a pourable but not runny glaze. Pour or spread over the loaf, and sprinkle with sliced almonds. Allow it to dry before slicing and eating.
- I recommend using a light glass pan, since a metal or dark colored pan will conduct heat very quickly and burn the outside of your almond poppy seed bread before the inside is ready. This is the pan I use–you can also find them at nearly any store with baking equipment.
- Grease that pan veerrrryy well. You don’t want a stuck loaf of bread.
- While you should definitely mix the batter until all of the ingredients are well combined, be sure not to overmix. That will activate the gluten and potentially leave you with a tough finished loaf.
- As noted above, you may want to cover the loaf with foil part way through the baking time to prevent it from burning on the outside before baking thoroughly.
- The recipe for the glaze calls for either cream or milk. The cream (which is what I used for this loaf) is going to give you more of a thick frosting, while the milk will create more of a thin glaze. Add your liquid to the powdered sugar and extract one tablespoon at a time to get the right consistency. For a frosting, try to get something that will drizzle/pour without running off the cake. For a glaze, you’ll need less milk to get the right consistency, so make sure not to add too much.
Keywords: Almond Poppy Seed Bread, sweet breads, quick breads, pound cake, loaf cake
- ¾ cup white sugar
- ½ cup butter, softened
- 2 egg yolks
- 1 ½ teaspoons almond extract
- 1 teaspoon freshly grated lemon zest
- 1 ⅓ cups all-purpose flour
- 1 ⅛ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 ½ tablespoons poppy seeds
- 2 egg whites
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
Stir flour, baking powder, baking soda, and salt together in a separate bowl add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes remove from pan and let cool on rack.
How to make Orange and Almond Loaf Cake
- Grease a loaf tin. Add all the cake ingredients to your mixer or food processor. Process for about 15 seconds until smooth and well combined.
- Transfer the mixture to the prepared cake tin. Bake in the oven, pre-heated to 180C (fan), for about 25-35 minutes, or until an inserted skewer comes out clean. After about 5 minutes, remove the cake from the tin and cool on a wire rack.
- Once cooled, make the icing by mixing the icing sugar with the orange juice. Add a little at a time until you have a thick, smooth, spreadable paste. Smother or drizzle this on top of the cake, adding sprinkles at this stage if you wish.
Serve this almond and orange loaf cake with tea or coffee, or as a dessert.
Why not try some of my other baking recipes?
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Almond Poppy Seed Loaf Cake
Chocolate comes first, but almond runs a close second as my favorite flavor.
Fellow almond lovers, you're going to LOVE this little cake. It's filled with almond. from almond paste to almond extract to sliced, toasted almonds on the top.
*this recipe is sponsored by Imperial Sugar
The cake has a gorgeous, moist crumb and is accented with a little crunch from poppy seeds. It's quite dangerous in that every time you stroll past the cake, you might be tempted to cut off "cut a small slice". and then walk right back for a larger one.
Here's a hint: call it "bread" and have it for breakfast. Actually. call it "cake" and have it for breakfast. THAT'S PERFECTLY FINE.
You'll start by grating the almond paste.
Next, it gets combined with the sugar.
Once the rest of the batter is mixed, you'll stir in the all-important poppy seeds.
Ahhhhh! So lovely. You could stop here - but then you'd miss the frosting.
Toast up some sliced almonds. Beat sugar with butter, milk, almond extract, vanilla, and a bit of salt. Frost the cooled cake.
Top with the almonds and a few more poppy seeds. I think this cake gets BETTER as it sits.
I'm sharing the full recipe over on Imperial Sugar today. Go take a gander! And then bake it!
I remember my grandma always having a bundt cake on hand to serve when we came for a visit. The visit was called ‘coffee’. I never drank coffee but I always had the cake. My grandma was a good baker. I mentioned before that I received a couple of cookbooks for Christmas. I spent so many weekends trying out Duchess, I had neglected Dessert Person by Claire Saffitz. She is the phenom who stared in the Bon Appetit series Gourmet Makes where she would try some food and recreate it, things like Doritos or Skittles. Nine times out of ten she nailed it or improved upon it (according to her test kitchen colleagues. Where she really excelled was with pastries and desserts. That is what her cookbook is all about.
I read this book from start to finish and I think she has weird ingredients. Spelt and miso in baked goods are not things I have on hand in my pantry. I need to plan ahead when I decide to make something of hers. What I do like is the companion videos that go with some of her recipes. She has her own series produced by her publishing house Penguin. I have watched every video she has released so far. Including the satire video by Novympia. Hilarious because Saffitz isn’t the most cheerful person and she complains a lot. The best part is her being surprised by the instructions in her cookbook. All very funny and on brand.
I chose Poppy Seed Almond Cake as my first foray into Dessert Person. I watch the video here before I read the recipe and began baking it. My first thought was “this recipe is backwards”. Normally you would cream the sugar, eggs, butter and flavourings together first. Then add milk and four in stages. This recipe you combine all the dry in the stand mixer then add all the wet all at once. It is a very easy and forgiving cake.
Flour, sugar, poppy seeds, baking powder and salt all wen in first. I weighed everything because American measurements are slightly different from Canadian measurements and I wanted this to be accurate. It’s been a hot minute before I have used poppy seeds and almond flavoring, so those were the new purchases for this bake.
Then I added the milk, oil, eggs, vanilla and almond extracts.
I didn’t even have to break up the eggs before I added it to the bowl. I was highly skeptical. Then I mixed it on medium high for 2 minutes (set the timer).
It was about the consistency of pancake batter. I poured it into a prepared bundt pan. I used Pam and then floured it. But I don’t think it needed to be floured. I have a non-stick pan and Pam does a great job. Flouring the pan left flour clumps on the finished cake. So proceed with caution.
It baked for a long time, 90 minutes. When I pulled it out, there was a crack on the top (normal) and a nice brown crust (also normal). My cake tester came out clean.
Leave the cake in the pan for about 15 minutes. This is an important step. The steam in the cake needs to release to improve the structure of the cake. The pan will support it while this happens. Pop it out too soon and your cake will break or crack. After 15 minutes turn out on a wire rack over a lined baking sheet. This will catch the crumbs and the glaze drips.
The glaze was simple. Using the whisk attachment for the stand mixer I combined melted butter (weird), orange juice, icing sugar, vanilla and almond extracts. I poked holes all over the cake so it would absorb the glaze. Then I used a pastry brush to apply the glaze. It took and absorbed about five coats. I used all the glaze and you can scoop up the stuff from the bottom of the pan that drips off. I didn’t I was sticky enough.
I let it completely cool because in the video Claire and her mom talk about the odd dense section of the cake and Claire and her mom surmised it was from not letting the cake cool enough before cutting. I had let it cool 2 hours before we cut into it and I still got that strange dense section. It doesn’t affect the taste but it gives an appearance of an under baked cake. My advice is to let the cake sit overnight.
My daughter wanted you to know her review: It was good.
*Edmonton Tourist’s Note: I have made three more since this day. I have been baking treats for my parents lately because mom isn’t up to it and treats are nice. They both said it was the best cake they ever had – and it was Dad’s mom who was the famous grandma in this story – so that is high praise. I did let the cake sit over night and two things happened. It tasted better and there wasn’t that weird ‘under baked’ section of the cake. I also tried it in two loaf pans. This was smart. I froze one and ate one. It baked a little better in the loaf pan and I didn’t get the flour residue. Today I am trying orange blossom instead of almond – because dad want more.
So there you have it. It is one of those old timey cakes that grandmas used to serve for ‘coffee’. It was good – very moist and tender. One of the easiest cakes I have ever made not from a box. I will put the ingredients below because she shares them on her video.