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Almond-Poppy Seed Pound Cake

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By Betty Crocker Kitchens
Updated Jan 15, 2009
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Skip the fat and calories of thick frosting! All that’s needed for pound cakes is a simple dusting of powdered sugar.

Almond-Poppy Seed Pound Cake

  • Prep Time 20 min
  • Total 2 hr 30 min
  • Servings 12
  • Ingredients 10
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

430 Calories
23 g Total Fat
7 g Protein
50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
205
Total Fat
23 g
Saturated Fat
11 g
Cholesterol
150 mg
Sodium
570 mg
Potassium
120 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.

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