Almond Poppy Seed Pound Cake

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, at room temperature, plus extra for greasing
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs
• 1/2 cup sour cream
• 0.5 (8 ounce) can poppy seed filling

1. Preheat oven to 325u0b0F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
2. In a bowl, mix the flour, baking soda, and salt and set aside.
3. In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
4. Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
5. Add the Poppy filling until just incorporated.
6. Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
7. Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
8. Serve warm or at room temperature.

flour, baking soda, salt, butter, sugar, vanilla, almond extract, eggs, sour cream, filling

Taken from www.food.com/recipe/almond-poppy-seed-pound-cake-401584 (may not work)