Almond Poppy Seed Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, at room temperature, plus extra for greasing
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs
• 1/2 cup sour cream
• 0.5 (8 ounce) can poppy seed filling

Recipe

• 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.