Made in a bundt pan, this moist pound cake serves a lot of people and stays fresh tasting for days. Like most pound cakes, it tastes even better the day after it is baked.

Almond-flavored desserts are some of my favorites. Scroll down for more almond-flavored dessert recipes.

This cake is made with your typical pound cake ingredients and is wonderfully buttery in flavor. You’ll need unsalted butter, granulated sugar, vanilla and almond extract, eggs, flour, baking powder, buttermilk, salt and poppy seeds. Poppy seeds go magically with almond flavoring and have a distinctive flavor and nice crunch.

Pound Cake with a few slices cut out on a large plate.

Almond Poppy Seed Pound Cake Recipe Tips

Use a good quality baking spray with flour and spray the bundt pan really well with it so the cake doesn’t stick.

A pound cake will usually let you know it is done. You will all of a sudden start to smell it. To make sure it is done, stick a toothpick into it. It should come out clean or with a few crumbs attached to it. If it is wet, the cake is not finished cooking.

If you only have salted butter, you can use it and reduce the salt to 1/2 a teaspoon.

Measure The Flour Correctly

Measuring the flour correctly is crucial for a perfectly baked pound cake that has the right amount of moisture.

First fluff the flour up some in the bag or container. Then gently scoop it with a large spoon into a dry measuring cup. Do not use the measuring cup to scoop the flour.

Overfill the cup slightly and use the back of a knife to run across the top and get rid of the excess.