Almond Pound Cake

When I hear of pound cake, I always remember those frozen Sara Lee pound cake that I enjoyed when I was young. The pound cake is firm but light and very moist in the inside.

This cake is easy to make and with the sweet aroma of the almond extract, it is sure to make your mouth water in excitement.

Almond Pound Cake

pound cake

• 1½ cups cake flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ cup butter

• ¾ cup sugar

• 3 eggs

• 2 tsp almond flavor extract

• 1 tsp vanilla extract

• ½ cup sour cream

Glaze

• 1 cup icing sugar

• 2 tsp almond extract

• 2 tbsp hot water

• ¼ cup slivered almonds

1. Preheat oven to 350°F. Grease a loaf 9x5x2 loaf pan

2. Sift the cake flour, baking powder, baking soda, and salt together into a bowl.

3. In a standard mixer, with paddle attachment, cream the butter, sugar, vanilla and almond extracts. Beat in medium speed until light and fluffy.

4. Add the eggs, one at a time. Mix until well blended. Scrape the bowl each time.

5. Add the half of the cake flour mixture to the butter mixture.

6. Alternate with the sour cream. Mix for about 5 seconds.

7. Pour the remaining flour mixture and sour cream. Mix until well blended. The batter should be velvety.

8. Pour the batter into the prepared pan. Bake for 40 minutes or until the top is firm and golden and a tester inserted in the center comes out clean.

Glaze

1. Whisk together the icing sugar, almond extract, and water. Mix until the sugar is dissolved.

2. Remove the cake from the pan and place it in a parchment or wax paper. Pour the glaze over the cake. Cover the sides and the top of the cake.

3. Sprinkle the almonds on the top of the cake immediately.