I love almond – it just tastes good! So when I happened upon this recipe, I just had to try it! I mean, anything will almond flavoring has to be good – right?!
This recipe did not disappoint! I would say that any leftovers last for 3 to 4 days, covered. If your cake starts to turn stale, you can crumble it into crumbs and place them in a Ziploc bag in the freezer to use as a muffin topping.
Glazed Almond Pound Cake Adapted from Noble Pig
3 cups cake flour
2 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon coarse kosher salt
2 sticks of unsalted butter, softened
1/4 cup canola oil
5 large eggs
3 large egg yolks
1 Tablespoon pure almond extract
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup heavy cream, whipped – set aside
Preheat the oven to 325 degrees. Spray a tube pan with nonstick spray and lightly dust with cake flour – set aside.
In a medium bowl, whisk cake flour, baking powder, and salt together – set aside.
In a large bowl, cream the butter, oil, and sugar with electric beaters for 3 minutes. Add the eggs and egg yolks, one at a time, and beat until combined. Beat in the vanilla and almond extracts.
Add 1/3 of the flour mixture to the butter mixture and beat, then add 1/4 cup of buttermilk – beating until combined. Repeat adding another 1/3 of the flour and the remaining buttermilk and beat. Add the remaining flour and beat until just combined.
Fold the whipped heavy cream into the batter until there are no streaks of cream remaining.
Pour batter into the prepared pan and bake for about 65-75 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool on a wire rack for 15 minutes, then loosen the side of the cake from the pan using a nylon scraper. Turn the cake over onto a wire rack to cool for about 1 hour.
Invert and top with almond glaze.
Almond Glaze Adapted from Noble Pig
1 cup powdered sugar
1-2 Tablespoons milk (more or less as needed to get glaze to a thick pouring consistency)
1 teaspoon pure almond extract
Whisk all the ingredients together in a medium bowl.