ALMOND-POPPY SEED POUND CAKE
Skip the fat and calories of thick frosting! All that's needed for pound cakes is a simple dusting of powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 150 mg, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 570 mg
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Ruth Holder
[email protected]Delicious! I made this cake for my family and they loved it. It was moist and flavorful, and the almond poppy seed combination was perfect.
Romeo Thompson
[email protected]This is the best pound cake recipe I've ever tried! It's so easy to make and always turns out perfect. I love the combination of almond and poppy seeds.
Louise Chetram
[email protected]I made this cake using a gluten-free flour blend and it turned out perfectly! It was moist and flavorful, and no one could tell it was gluten-free. This is a great recipe for anyone with dietary restrictions.
Malik Ss
[email protected]This pound cake was a hit at my dinner party! Everyone raved about the light, fluffy texture and the subtle almond and poppy seed flavors. I'll definitely be making this again.