Almond-Poppy Seed Pound Cake

  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 12

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Presto change-o! Vanilla or lemon extract substituted for the almond extract creates a whole new taste sensation!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
205
% Daily Value
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
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.