Irresistibly Moist Almond and Poppy Seed Loaf Cake Recipe

This Almond and Poppy Seed Loaf Cake is a delightful treat that's moist, nutty, and perfect for any gathering.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Chopped or Ground Almonds Provides nutty flavor and texture
1 tablespoon Poppy Seeds Adds a slight crunch and unique flavor
2 cups All-Purpose Flour Main structure ingredient
1 cup Sugar Adds sweetness
3 large Eggs Binds ingredients together
1/2 cup Butter, melted Adds richness and moisture
1 tablespoon Baking Powder Leavening agent
1 cup Milk Contributes moisture and richness

For Serving (Optional)

1 cup Cream Enhances the cake’s flavor
1 cup Fresh Fruit Provides a refreshing twist

Equipment

Loaf pan
mixing bowls
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan.
In a large mixing bowl, combine flour, baking powder, chopped almonds, poppy seeds, and sugar.
In another bowl, whisk together the eggs, melted butter, and milk until combined.
Slowly pour the wet ingredients into the dry mixture and fold gently until just combined.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes until golden brown.
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 60mgIron: 1mg

Notes

Gently fold ingredients together to avoid a dense cake. You can freeze individual slices for quick treats later.

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