I love basically all things almond. For example, my middle sister, she led me to Panera Bread’s almond bear claws. Let’s just say, if I go into this establishment, and they have any, I will buy 1, or 3, or 6. It’s not like I have a Panera Bread anywhere near, so I should stock up right???? It’s a good thing the closest one is an hour away from me! I highly recommend them though! Delish!
This brings me to the new recipe I tried. I found this pound cake over at a farmgirl’s dabbles, and thought I’d try it since it had an almond glaze. I’ve got a few bible study ladies coming by this week, and I thought this might be a good treat to share.
The only thing I did differently is I added alittle almond extract to the cake. I like the almond smell and flavor. Once we tested the cake, I think I may have baked it slightly too long, it seemed a tad dry to me. I did not bake it for as long as the recipe calls for either, so I would recommend keeping an eye on it. Just test it with a toothpick or knife at about 1 hour, then you can decide how to proceed.
I hope you enjoy it!
- 1-1/2 c. (3 sticks) unsalted butter, softened, plus 1 T. for buttering the pan
- 8 oz. cream cheese
- 3 c. sugar
- 6 large eggs
- 3 c. all-purpose flour, plus more for flouring the pan
- 2 T. pure vanilla extract
- 1-1/4 c. powdered sugar
- 1 tsp. almond extract
- 1 to 3 T. milk, depending on how thick you want the glaze