Ingredients
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Almond Pound Cake
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1 cup Butter
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8 oz Cream Cheese
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6 Eggs
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3 cups Flour
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1 tsp Baking Powder
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1/4 tsp Salt
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2 and 1/4 cups Sugar
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1 tsp Almond Extract
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Almond Glaze
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1 and 1/2 cups Powdered Sugarsifted
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3 oz Cream Cheesesoftened
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1/2 tsp Almond Extract
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1 to 2 tbsp Milk
Directions
Steps
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1
Done
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Preheat oven to 325 degrees. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. |
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2
Done
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Grease and lightly flour 10-inch fluted Bundt or tube pan; set aside. |
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3
Done
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Combine flour, baking powder, and salt. Set aside. |
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4
Done
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In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. |
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5
Done
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Gradually add sugar, 2 tbs. at a time beating on medium speed about 5 minutes or until very light and fluffy. |
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6
Done
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Add almond extract. Add eggs, 1 at a time beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. |
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7
Done
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Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan. |
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8
Done
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Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. |
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9
Done
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In small mixing bowl beat together 1 ½ cups sifted powdered sugar, 3 oz. softened cream cheese, ½ tsp almond extract, and 1 to 2 Tbsp. milk to make a mixture of glazing consistency. |
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10
Done
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Top cake with glaze. Let stand 30 minutes to allow glaze to set. |
