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Almond Poppy Seed Pound Cake

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“This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.”
1hr 40mins
1 loaf

Ingredients Nutrition


  1. Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
  2. In a bowl, mix the flour, baking soda, and salt and set aside.
  3. In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
  4. Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
  5. Add the Poppy filling until just incorporated.
  6. Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
  7. Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
  8. Serve warm or at room temperature.

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