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Almond-Poppy Seed Pound Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Elevate pound cakes with a light sprinkle of powdered sugar instead of heavy frosting.
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
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan or two 9x5x3 inch loaf pans generously with shortening and lightly flour them.
  • In a large bowl, combine all ingredients except powdered sugar. Mix on low speed for 30 seconds, scraping the bowl frequently. Increase speed to medium and continue mixing for 4 minutes, scraping the bowl occasionally. Transfer the mixture into a pan.
  • Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 15 minutes, then invert the pan onto a wire rack or heatproof serving plate to remove it. Let it cool completely for about 1 hour, then dust with powdered sugar.

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