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Almond-Poppy Seed Pound Cake

(1 review)
Almond-Poppy Seed Pound Cake
  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 12
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Skip the fat and calories of thick frosting! All that’s needed for pound cakes is a simple dusting of powdered sugar.

Ingredients

3
cups Original Bisquick™ mix
1 1/2
cups granulated sugar
1
cup sour cream
3/4
cup butter or margarine, softened
1/2
cup Gold Medal™ all-purpose flour
1/4
cup poppy seed
1
teaspoon almond extract
1/8
teaspoon salt
6
eggs
Powdered sugar, if desired

Directions

  • 1 Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
  • 2 Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Tips  

Presto change-o! Vanilla or lemon extract substituted for the almond extract creates a whole new taste sensation!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
205
)
Daily Value
Total Fat
23 g
(
Saturated Fat
11 g
)
Cholesterol
150 mg
Sodium
570 mg
Potassium
120 mg
Total Carbohydrate
50 g
(
Dietary Fiber
1 g
)
Protein
7 g
Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
10%
10%
*Percent Daily Values are based on a 2,000 calorie diet.
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