Almond and Poppy Seed Loaf Cake

 

This loaf cake has the classic flavors of almond and poppy seed. It’s admittedly hard to go wrong with those, but this was truly delicious! 

For the cake

1 ½ cups all-purpose flour, spooned and leveled

½ tsp. baking powder 

½ tsp. kosher salt 

½ cup lactose-free butter, at room temperature 

1 cup sugar 

3 large eggs, at room temperature 

1 tsp. pure vanilla extract 

½ tsp. pure almond extract 

½ cup lactose-free whole milk, at room temperature 

2 Tbsp. poppy seeds 

For the glaze 

1 cup confectioners' sugar (I used Lakanto) 

1 ½ Tbsp. lactose-free milk, plus more for consistency (I needed an extra tablespoon) 

½ tsp. pure vanilla extract 

½ tsp. pure almond extract 

pinch of kosher salt 

For the cake 

Preheat oven to 325 °F. Lightly grease an 8-by- 4-inch loaf pan. 

In a small bowl, whisk together flour, baking powder, and salt. Set aside. 

Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Fold in poppy seeds. Pour batter into prepared pan. 

Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely. 

For the glaze 

Whisk together sugar, 1 ½ Tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl. 

Add additional milk, 1 tsp. at a time, to reach desired consistency. 

Drizzle onto cake.