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sliced almond poppyseed cake with frosting on rack
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4.71 from 81 votes

Almond Poppyseed Loaf Cake

Almond Poppyseed Loaf Cake is an easy pound cake recipe that's made in a loaf pan. It's like a quick bread but a cake all in one, full of almond extract flavor and poppyseed!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: $5


For the cake:

  • 1 ½ cups (186g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ cup (118ml) milk
  • 2 tablespoons poppy seeds

For the glaze:

  • 1 cup (113g) powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 2-4 tablespoons (30-60ml) milk or heavy cream


  • Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
  • Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
  • Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
  • Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.



  • Full fat milk is best but you can use low-fat or nondairy. I don't recommend using fat free milk.


Serving: 1serving | Calories: 406kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 110mg | Potassium: 150mg | Fiber: 1g | Sugar: 41g | Vitamin A: 536IU | Vitamin C: 0.04mg | Calcium: 93mg | Iron: 2mg

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