Ingredients
Almond Pound Cake
- 1 cup Butter
- 8 oz Cream Cheese
- 6 Eggs
- 3 cups Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 and 1/4 cups Sugar
- 1 tsp Almond Extract
Almond Glaze
- 1 and 1/2 cups Powdered Sugar (sifted)
- 3 oz Cream Cheese (softened)
- 1/2 tsp Almond Extract
- 1 to 2 tbsp Milk
Step by Step Instructions
Step 1:
Preheat oven to 325 degrees. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes.
Step 2:
Grease and lightly flour 10-inch fluted Bundt or tube pan; set aside.
Step 3:
Combine flour, baking powder, and salt. Set aside.
Step 4:
In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened.
Step 5:
Gradually add sugar, 2 tbs. at a time beating on medium speed about 5 minutes or until very light and fluffy.
Step 6:
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.
Step 7:
Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
Step 8:
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.
Step 9:
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.
Step 10:
Top cake with glaze. Let stand 30 minutes to allow glaze to set.
0 Comments