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Almond Poppyseed Loaf Cake

A warm, golden loaf cake with a delightful crunch from poppy seeds and a moist texture, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 cup sour cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with butter or non-stick spray.
  3. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy for about 3–5 minutes.
  5. Add the eggs one at a time, mixing well after each addition, then incorporate the almond extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the loaf to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Notes

For a healthier option, swap half of the all-purpose flour with whole wheat flour or use Greek yogurt instead of sour cream. Store the cake wrapped in plastic in the refrigerator for up to a week or freeze for up to three months, slicing before freezing for easy serving.