Almond Poppy Seed Pound Cake

At the store one day last month, I found a jar of poppy seeds  and while I really had no immediate need for them, I decided to get them just for the heck of it. Then a few weeks later, in my quest to try as many different kinds of pound cake as possible, I found this one on Pinterest that uses poppy seeds: Almond Poppy Seed Pound Cake. I'm not really sure what I expected, but it was actually quite flavorful. Not overly sweet, but sweet enough to still count as a dessert. This was helped, I'm sure, by the sweet almond glaze that I added to the pound cake. 

2 1/4 cups sugar
1 cup plus 2 Tbsps canola oil
3 eggs
3 Tbsps poppy seeds
1 1/2 tsps lemon juice
1 1/2 tsps almond extract
1 1/2 tsps vanilla extract
3 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp salt
1 1/2 cups 2% milk

Glaze

1 to 1 1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 tsp almond extract

enough milk for desired consistency

In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended.

Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.

Pour into two greased 8-in. x 4-in. loaf pans or a bundt pan.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Allow cake to cool for 10-15 minutes, and then turn it onto a wire rack and allow to cool completely. Combine glaze ingredients, and then drizzle over cake.

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