Preheat oven to 350°F. Generously butter the bottom and sides of a 8–1/2” by 4–1/2” loaf pan.
In a bowl, combine the flour, cornmeal, baking soda, baking powder, and salt. Set aside.
In another bowl, beat butter and sugar until fluffy and then mix in the mashed avocado. The mixture will be creamy.
Add the eggs and vanilla extract and mix until combined. Alternate adding the dry mixture and the buttermilk to the wet ingredients, starting and ending with the dry mixture.
Stir in the poppy seeds using a spatula. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes until the top of cake is golden and a skewer inserted in the middle of the cake comes out clean.
This pound cake freezes and thaws perfectly and makes a great breakfast treat. Just freeze it cut and pop in the microwave for about 30 seconds. Serve warm.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocado Poppy Seed Pound Cake
Amount Per Serving 12
Calories 200 Calories from Fat 0
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4.5g 23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45mg 16%
Sodium 190mg 8%
Total Carbohydrates 24g 9%
Dietary Fiber 2g 7%
Total Sugars 9g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.41mg 0.41%
Calcium 56mg 4%
Iron 1mg 6%
Potassium 150mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
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