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!
Last month, on our family trip to Seattle, we ate several times at Frolik Kitchen Cocktails, the restaurant in our hotel. Normally I avoid hotel restaurants because they’re usually hyped up chains that don’t serve very good food or have very creative cocktails, but this restaurant was different. The menu was fabulous and everything we had (from breakfast to snacks to dinner) was delicious. I grade every restaurant by the creativity of their cocktail and dessert menus, and that one got high marks for both. (Remember that Rosé Lemonade I made? Inspired by Frolik.)
The dessert menu was pretty unique, which is another thing I’m not used to. I hardly ever order desserts at restaurants because the normal offerings are cheesecake with fruit sauce, creme brûlée, and some sort of chocolate decadence cake, none of which actually taste better than any of my recipes. However, there was one on the menu that caught my eye: Almond Poppyseed Cake. Normally used to seeing lemon poppyseed cake, almond poppyseed was a new flavor combo for me. Also, I was surprised at the offering by a restaurant; almond poppyseed isn’t something I think of as a sexy, modern, millennial-type dessert. So I ordered it. And guess what?
(Obviously, I loved it. We all knew that one.)
Mel ate it. He liked it. He really really liked it! (Get it? 🤣) He actually liked it more than the peanut butter chocolate whoopee pie. It wasn’t too sweet and it was cake and MEL ATE IT.
Almond Poppyseed Loaf Cake is an easy pound cake recipe made in a loaf pan bursting with almond flavor accented by poppyseed.
AND MEL ATE IT.
This loaf cake is a variation on one I’ve made several times before. I’ve made this cake as a lemon loaf, orange bundt, apple cider pound cake, champagne pound cake…and more. This time I added a hefty dose of almond extract and poppy seeds along with a sweet almond glaze. It’s a cake that’s like a loaf of quick bread…but it’s cak…that makes you want it for breakfast.
While I was making this cake I wondered….why would you add poppyseed to cake? I mean…do they have a flavor? I actually googled it and all I got were recipes for what look like really good lemon poppyseed cakes. So…they’re pretty? I guess? Otherwise the bread would just look like a loaf of cake?
I absolutely LOVE almond extract. There’s a hefty dose in both the cake and the frosting. I would drink almond extract if it tasted as good as it smelled (spoiler alert: it doesn’t).