Almond Pound Cake
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cup sugar
- 3 large eggs
- 3/4 cup milk
- 1 tsp almond extract
- 1 cup confectioners sugar
- 1/2 tsp almond extract
- 2 tbsp sliced almonds, lightly toasted
Heat oven to 350. Coat a 9x5x3 inch loaf pan with nonstick cooking spray
In medium sized bowl, mix flour, baking powder, and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until light colored, about 2 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down side of bowl and beat in milk and beat in milk. Add remaining flour mixture and the almond extract and beat until smooth. Spread into prepared pan.
Bake cake at 350 for 1 hour, 5 minutes or until crowned and set. Cool in pan on wire rack for 10 minutes, then invert to remove and cool up right on rack.
For the topping:
In medium sized bowl, combine the confectioners sugar and 4 tsp of water and the almond extract. Whisk until smooth. Spread over the cool and top with toasted nuts. Let icing dry at least 15 minutes before serving.