Glazed Almond Poppy Seed Cake
An optional glaze adds a finishing touch to this moist cake. Whisk together 1 3/4 cups sifted powdered sugar, 2 to 3 tablespoons milk and 1/4 teaspoon almond extract and drizzle on cooled cake.
1. Preheat oven to 350°F. Grease and flour a 12-cup (10-inch) fluted tube pan.
2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder and salt. In another large bowl, whisk together buttermilk, oil, eggs, vanilla and almond extract. Pour wet ingredients into dry ingredients and stir until well combined. Pour into prepared pan.
3. Bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool cake for 10 minutes in pan on wire rack; loosen sides with knife and turn cake out on a wire rack. Cool completely.