Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups unsalted butter, room temperature
- 3 cups sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 5 large eggs, room temperature
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 to 3 teaspoons almond extract
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon milk
- 1/4 cup sliced almonds
Instruction
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- Use a mixer to cream the butter and sugar together for about 5 minutes.
- In a large bowl, whisk the flour, baking powder, and salt together.
- Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
- Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
- To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.
