Debs Scratch Poppyseed Pound Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a super simple, mix-it-in-one-bowl, buttery tasting pound cake. If you want a more classic cake, just eliminate the poppy seeds. Everyone will think that you spent hours on this one. Yumm! Ingredients:
cake |
3 cups all purpose flour (you can substitute self-rising for all purpose. if you do, eliminate the salt and baking powder.) |
2 1/4 cups sugar |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
3 eggs |
1 1/2 cups milk |
1 1/2 tablespoons poppyseeds |
1 1/8 cups oil (i prefer canola, cottonseed, or peanut.) |
1 1/2 teaspoon almond extract |
1 1/2 teaspoon butter flavor |
glaze: (mix and pour over baked cake while it’s still hot.) |
3/4 cup sugar |
1/4 cup oj |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon butter flavor |
Directions:
1. Preheat oven to 350.
2. Prepare 2 large bread pans. (I use Baker’s Secret.)
3. Combine all 10 ingredients in large mixing bowl.
4. Mix for two minutes on high speed.
5. Bake for approximately 50 minutes. (The moist toothpick test works here ~ just make sure it’s not doughy.)
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