Pound Cake Challenge Week 8: Almond Poppy Seed Pound Cake

Ingredients:
· 3 cups baking mix (recommended Bisquick)
· 1 ½ cups white sugar
· 1 cup sour cream
· ¾ cup butter, softened
· ½ cup all-purpose flour
· ¼ cup poppy seeds
· 1 teaspoon almond extract
· 1/8 teaspoon salt
· 6 eggs
· Powdered sugar, for dusting

Directions:
1. Preheat oven to 350 degrees.
2. Generously butter sides and bottom of 10-cup tube pan and lightly flour.
3. Beat all ingredients except powdered sugar in a large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
4. Bake for 50-55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes in pan.
5. Remove cake from pan and cool completely on a wire rack.
6. Sprinkle with powdered sugar.