Prep Time – 20 mins Cook Time – 20 mins Servings – 8-10
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
Heat oven to 350 F. Grease and flour a 10- to 12-cup Bundt pan. Set aside.
Use a mixer to cream butter and sugar for about 5 minutes. In a large bowl, whisk flour, baking powder and salt together.
Add eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down sides of the bowl and mix again.
Add dry ingredients and 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 sides of the bowl and mix again.
Add vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, add 2. Mix to combine.
Pour mixture evenly into the prepared pan. Bake 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 powdered sugar, almond extract and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle almonds over the top.