Almond Pound Cake

This was such a hit at our house and trust me it did not last long. My husband loved eating this for breakfast with his coffee every morning and I just loved eating it, lol. I will make this again not only because it is good but I would also like to master drizzling the glaze on; it came out a little sloppy for my photo.

Recipe:

1 cup butter
1 (8 ounce) package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2¼ cups sugar
1 teaspoon almond extract

Almond Glaze

1½ cups powdered sugar, sifted
3 ounces cream cheese, softened
½ teaspoon almond extract
1 to 2 tablespoons milk

1) Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan; set aside. In a medium bowl combine flour, baking powder, and salt. Set aside. Preheat oven to 325°F.

2) In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract.

3) Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.

4) Bake about 1¼ hours or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with Almond Glaze. Let stand 30 minutes to allow glaze to set.

Almond Glaze

In a small mixing bowl beat together powdered sugar, cream cheese, almond extract, and enough milk for mixture to reach glazing consistency.

Prep Time: 40 minutes | Cook Time: 1¼ hours | Total Time: 4 hours 30 minutes | Other Time: 2 hours and 30 minutes | Yields: 16 servings

Source: BHG