Almond-Poppy Seed Pound Cake

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.

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Presto change-o! Vanilla or lemon extract substituted for the almond extract creates a whole new taste sensation!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 11 g,),
  • Cholesterol 150 mg;
  • Sodium 570 mg;
  • Total Carbohydrate 50 g
    • (Dietary Fiber 1 g,
  • Protein 7 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.