Almond Pound Cake

Almond Pound Cake

1. Preheat the oven to 325°F (162°C). Grease a bundt cake pan thoroughly, using shortening or butter. Then dust with flour to prevent sticking.
2. In a large mixing bowl, use a hand mixer to cream together the softened 1 cup salted butter and 8 ounces cream cheese until light and fluffy, about 1–2 minutes.
3. Add 2 cups granulated sugar and beat until smooth and fully combined. Then, add the 6 large eggs one or two at a time, beating well after each addition until the mixture is smooth.
4. Mix in 2 teaspoons almond extractand 1 teaspoon vanilla extractuntil everything is well incorporated.
5. Gradually add 3 cups all-purpose flour, mixing after each addition until just combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. Do not overmix.
6. Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake in the preheated oven for 55 minutes to 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.

Almond Glaze

1. Make the almond glaze once the cake is completely cooled. In a small mixing bowl, whisk together 1 cup powdered sugar, 1 teaspoon almond extract, and 2 to 3 tablespoons water until smooth, but not too runny.
2. Drizzle the glaze evenly over the top of the completely cooled cake. Let the glaze set for 10–15 minutes before serving.