High-Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting

Name: High-Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting
Yield: Makes one 9-by-5-inch loaf cake
Ingredients: ½ cup (113 g) salted butter, softened; 1½ cups (340 g) cane sugar; 1½ teaspoons almond flavor; 1 teaspoon vanilla extract; 3 large eggs; ½ cup (120 ml) milk; 1½ cups (212 g) cake flour (for a gluten-free variation, see note); ½ teaspoon fine sea salt; 1 tablespoon (10 g) poppy seeds; Canola oil cooking spray; 1 ounce (28 g) dark chocolate, finely chopped; ¼ cup (57 g) salted butter, softened; 1 cup (142 g) powdered sugar, sifted; 1 tablespoon (15 ml) heavy whipping cream

By Mimi Council

June 22, 2021

Side view of loaf cake slice with a whipped chocolate frosting on top.

Photo by Mimi Council

I’ve been obsessed with pound cake since I was a little girl, so I’m constantly creating different kinds. If this type of cake is new to you, get ready to have a new favorite. Pound cake is sweet and dense, and the crust is actually the best part. Our regular customers at Dessert’D know to ask for the end slices when we make this loaf in the bake shop.

This high-altitude recipe was developed for baking at 8,000 feet. To adapt it for sea-level baking, bake at 350°F for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Recipe notes

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