Bundt Pan
Baking spray with flour
Electric Stand Mixer
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
5 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
2 1/2 tablespoons poppy seeds
Glaze:
1 1/2 cups confectioners' sugar
3 tablespoons whole milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds
Preheat oven to 325 degrees and spray a bundt pan with baking spray with flour. Use an electric mixer to beat butter, sugar, and extracts until fluffy, about 3 to 4 minutes. Beat in eggs one at a time, stopping to scrape down the sides of the bowl a few times. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low, add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Beat just until combined after each addition. With mixer on low, add poppy seeds. Transfer batter to prepared pan. Bake for 65 to 75 minutes. Let cool in pan for 15 minutes and then invert onto a serving platter or cake stand. To make glaze, whisk together the confectioners' sugar, milk, and almond extract in a medium bowl. Drizzle over cooled cake. Sprinkle with almonds.