Last updated on August 2nd, 2026.
I found the ultimate Almond Poppyseed Pound cake. It is rich, buttery, tender and incredibly moist, with a delicate almond flavor that shines in every bite. Poppy seeds add a subtle crunch and beautiful texture, making each slice as enjoyable as the last, Perfect with a cup of coffee, or simply on its own, this is the kind of cake that feel both comforting and elegant.
I have a soft spot for almond-flavored desserts, I am like a child at Disney at the sight of Almond Croissants or when I hold a homemade Almond Cupcake. I have an even bigger weakness for rich buttery Bundt cakes, so this cake was bound to happen.
The cake is rich with buttery almond flavor and that unique bursts of crispiness coming from the poppyseeds.
No Fancy Ingredients Required
The complete recipe including the full list of ingredients and measurements is at the bottom of this post in the recipe card. The cake calls for simple, everyday ingredients you most likely already have in your pantry. Please pay attention to:
- The flour. Unbleached all-purpose flour is the perfect option for this cake, it holds on to moisture slightly better than cake or bleach flour. Since it is easy to pick up its twin: Bleached flour, take an extra look at the packaging.
- Poppy seeds. Learn from my mistake, and do not process the poppy seeds. Grinding them may increase their color and create a darker, more dramatic color, but it also releases their natural bitterness, It took me several rounds of testing before I figured out why the flavor was off.
Let’s Set You Up For Cake Success
Making this pound cake is straight forward: cream the butter and sugar, add the eggs then incorporate the flour and liquids. Still, some things can go wrong, so I am sharing all my tips and notes for you to bake the best cake:
- Make sure all of your ingredients are at room temperature. This is crucial and is what will guarantee a cohesive batter and optimal ingredients incorporation that will bake into a tender, moist, and soft cake.
- Use a rubber spatula. To scrape the bottom and sides of the bowl as you go. The spatula will collect any un incorporated ingredients like small butter lumps and unmixed egg back into the batter.
- If you can, use a stand mixer. I love using a hand mixer. It’s faster to pull out, easier to clean and usually gets the job done well. But years of baking have taught me that when a recipe calls for a large amount of ingredients, especially more than 1 cup of butter like this one, a hand mixer may bot be able to keep up with the volume.
- I use a rubber spatula to incorporate the flour and liquid, instead of the mixer. It is the best way to make sure the flour is fully incorporated and I do not over mix.
Your oven is different than mine so pay attention to the cake and not the timer. The cake is ready when a tooth pick comes out from the center of the cake with a few moist crumbs.
Finding the Perfect Pan
It is important to use a bundt pan or a tube pan for this cake. The tube at the center conducts heat to the cake and helps bake the cake evenly, while reducing baking time.
The shape of the pan is up to you, but please make sure it is 10 cups or more. Most bundt pans have the cup amount engraved at the back of the pan. If you can not find it, use a measuring cup to fill the pan with water and count how many fits.
Moist Almond Poppyseed Bundt Cake
Ingredients
- 3 Cups (375) Unbleached all-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 1 1/2 Cup (340g) Unsalted butter, softened
- 3 Cups (600g) Sugar
- 2 tsp Vanilla extract
- 2 tsp Almond extract
- 5 Large Eggs, room temperature
- 1 Cup (240ml) Buttermilk, room temperature
- 2 TBS Whole Poppy seeds
- recipe Toasted almond glaze (optional)
Instructions
- Preheat oven to 325F and spray a 10-cup bundt pan with baking spray. Set aside.
- In a medium bowl, mix together the flour (375g), salt (1/2 teaspoon), and baking (1 teaspoon) powder. Set aside.
- In a bowl of a standing mixer fitted with the paddle attachment, beat the butter (340g), sugar (600g), the vanilla extract (2 teaspoons) and almond extracts (2 teaspoon) until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs (total 5), one at a time waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl between each addition.
- Reduce speed to low and add the flour mixture in three additions alternating with the buttermilk. Starting and finishing with the flour.
- Once you added the last portion of the flour, turn the mixer off and use a rubber spatula to finish incorporating the flour while folding in the poppy seeds.
- Spoon batter into the pan and bake for 60-75 minutes or until a toothpick comes out with a some moist crumbs from the center of the cake.
- Remove cake from oven and let cool in the pan, until the pan is warm to the touch of your hand, then invert cake onto a wire rack and allow to cool completely.
- Store at room temperature for up to three days, covered. Wrap leftovers with plastic wrap then aluminum foil, place in a plastic bag and freeze for up to 6 weeks. When ready, unwrap and set on the counter to reach room temperature.
Hello, thank you for sharing. I cannot wait to try it! Could you please share the glaze recipe?
Sure, it’s 1 cup powdered sugar and 1 TBS fresh lemon juice.
cake’s in the oven! btw, you have two separate amounts listed for the baking powder. in the list, it says 1/2 t. in the directions, it says 1.
Thanks Erin, it is 1/2 teaspoon but even with 1 it should be ok.