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Almond-Poppy Seed Pound Cake




Source of Recipe


bettycrocker.com


List of Ingredients




3 cups Original Bisquick® mix
1 1/2 cups granulated sugar
1 cup sour cream
3/4 cup butter or margarine, softened
1/2 cup Gold Medal® all-purpose flour
1/4 cup poppy seed
1 teaspoon almond extract
1/8 teaspoon salt
6 eggs
Powdered sugar, if desired


Recipe



1. Heat oven to 350ºF. Generously grease bottom and side of 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.

2. Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.