Wednesday, November 6, 2013

Poppy Seed Pound Cake

Adapted from Southern Food

2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon salt
2/3 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
1 can Love n Bake Poppy Seed Filling

1. Preheat oven to 325°F and grease and line 9x5" loaf pan with parchment paper. In bowl mix together flour, baking powder, and salt.
2. In a large bowl cream together butter and sugar until light and fluffy. Blend in eggs, one at a time, until combined along with the vanilla. Add dry ingredients, alternating with the milk until a smooth batter forms.
3. Spread half of the batter into the prepared pan. Spread the poppy seed filling over and then top with the remaining batter. Swirl batter and filling with a knife or bamboo skewer.
4. Bake cake for 90 minutes until golden brown on top and toothpick inserted in the center comes out clean. Let cake cool completely in the pan. Slice & serve!

Makes one loaf.


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