Buttery Almond Pound Cake
Yield: 12-18 servings
Glaze Ingredients:
Optional topping:
* Gluten Free Substitution:
Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined.
Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with almonds, if desired. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
source : http://www.ebay.com/gds/Buttery-Almond-Pound-Cake
Yield: 12-18 servings
- 1 cup butter, room temperature
- 2½ cups sugar
- 4 large eggs
- 1 tablespoons almond extract
- ½ cup milk
- 2⅓ cups all-purpose flour *
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Glaze Ingredients:
- 2 tablespoons butter, melted
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon almond extract
Optional topping:
- ½ cup sliced almonds
* Gluten Free Substitution:
- 1½ cups brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
- 1½ teaspoon xanthan gum
Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined.
Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with almonds, if desired. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
source : http://www.ebay.com/gds/Buttery-Almond-Pound-Cake