Buttery Almond Pound Cake with Almond Glaze

By Foodiewife

Ingredients

• 3 cups (12 oz) cake flour, more for dusting (do not substitute)
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2-1/2 sticks unsalted butter, softened
• 2-1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 Tablespoon pure almond extract
• 1 cup whole milk (do not substitute), room temperature
• 2 cups confectioners' sugar
• 2 Tablespoons milk
• 1 Tablespoon almond extract
• 1/3 cup slivered almonds for garnish

Details

Servings 12
Preparation time 20mins
Cooking time 90mins
Adapted from noblepig.com

Preparation

Step 1

In a large bowl, whisk together cake flour, baking powder and salt. Set aside.

Add butter and sugar to the bowl of a stand mixer. Cream until light and fluffy, about 5 minutes. Add eggs, one at a time and almond extract. Scrape down the sides of the bowl and mix again for 30 seconds. Add flour mixture in three additions, alternating with milk and ending with flour. Mix until just combined. Do not overmix.

Add batter to a one-piece tube pan (16-18 cup capacity) that has been lightly sprayed with cooking spray and dusted with cake flour. Bake in a 325 degree F oven that has NOT been pre-heated. This will give you a loftier cake and a nicer crust. (Do not open the oven door). Bake for 70-80 minutes or until a toothpick comes out the center clean.

Let cool in the pan on a wire rack for 30 minutes and then turn out on the rack and turn right side up. Let cool for three hours.

Mix together all ingredients for the glaze and pour over the top. Sprinkle with almonds before glaze is dry.

I wish I could tell you how long this cake would hold up, however, it has never lasted more than a day around here..it's that good.