Sunday, July 6, 2014

Lemon, Almond and Poppy Seed Pound Cake

Today is the mister and my 12th wedding anniversary!   I knew I had to make him something special for today's "What's under the cake dome Sunday # 51" to celebrate "our day".  Strawberries are abundant right now and the mister loves my Strawberry Shortcake on Sweet Biscuits, which I made for him a few days ago.  But this time I wanted to make a special celebratory cake.  Then I remembered this recipe for 7-Up pound cake that my mother used to make.  I've tweeked the pound cake recipe slightly and I think it makes a perfectly wonderful "shortcake" as well as just to eat plain.

Our 12th Anniversary
Lemon, Almond, Poppy Seed Pound Cake
Preheat oven to 350 degrees F.
  • 1 cup softened butter
  • 1/2 vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups of flour, sifted TWICE (don't ask, just do it) 
  • 1 heaping tablespoon Poppy Seeds
  • 7 ounces of any lemon-lime carbonated beverage (7-Up, Sprite are good choices)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon juice
  • finely chopped almonds to dust the Bundt pan before baking (optional)
  1. In a large bowl, cream together the butter and shortening until light and fluffy.
  2. Gradually add the sugar while beating.
  3. Add the eggs one at a time and beat well after each addition.
  4. Add alternately the twice sifted flour, poppy seeds, 7-Up (carbonated beverage) and the lemon and almond extracts and lemon juice.  Mix well.
  5. Grease and flour a 9 or 10" tube pan or a Bundt pan and then dust the greased/floured pan with the finely crushed almonds. 
  6. Pour the batter into the prepared pan and bake at 350 degrees F for 45 minutes. 
  7. Reduce the oven temperature to 300 degrees and continue baking the cake for 25 - 35 minutes longer.  Use a cake tester or toothpick and insert in center of cake.  When it comes out clean (no batter sticking to the tester) then the cake is done.
  8. Let the cake cool in the pan for at least 10 minutes before turning out onto serving plate.

 I served our Lemon, Almond and Poppy Seed Anniversary Pound Cake with sliced strawberries that had macerated in a tablespoon of sugar and then topped with a dollop of whipped cream. 

Until next time,


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  1. Looks delicious. Stopping by from Plucky's Second Thoughts to say hello and pin your fabulous post. Would love it if you could come by and share at the Wonderful Wednesday Blog Hop (Tues 7pm EST)

  2. That looks so delish. Stopping by from Pucky's:)

  3. Yum, your way of doing Strawberries looks fantastic. I can't wait to try it. Just picked fresh strawberries this weekend.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  4. This sounds completely amazing! YUM!

    Thanks for joining the Link Up this week!

  5. This sounds so yummy! Thanks for sharing your recipe at the party. Theresa @DearCreatives
    Pinning it to my baking board can't wait to try it!

  6. Sounds delicious! We just had strawberry shortcake last night, but the season is short so I expect we will be having it a lot! Thank you for sharing at What We Accomplished Wednesdays. Have a great week!


  7. I love pound cake! Thanks for sharing - Hello from Clever Chicks Blog Hop!


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