Glazed Almond Pound Cake
This Almond Pound Cake has a tender crumb and the sweetest almond richness. Paired with a thick glaze and sliced almonds, it is an elevated basic at its finest.
Servings: 12 servings
Ingredients
- ½ cup (111g) salted butter, partially melted
- 1 ¼ cups (288g) granulated sugar
- ⅓ cup (75g) sour cream
- 3 eggs
- 1 tsp vanilla
- ½ tsp almond extract
- 1 ¼ cups (190g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup (78ml) buttermilk
Almond Glaze
- ¼ cup (56g) butter
- 2 Tbsp milk + more to thin
- ¼ tsp almond extract
- 1 ½ cups (161g) powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5 loaf pan with a strip of parchment paper and grease the sides. Set aside.
- In a bowl with an electric hand mixer, combine the partially melted butter and granulated sugar well.½ cup (111g) salted butter, partially melted, 1 ¼ cups (288g) granulated sugar
- Add in the sour cream and beat until completely combined.⅓ cup (75g) sour cream
- Mix in the eggs, vanilla, and almond extract.3 eggs, 1 tsp vanilla, ½ tsp almond extract
- Lastly, add the flour, baking powder, and salt to the bowl. Begin combining and slowly add the buttermilk while incorporating the dry ingredients into a smooth batter.1 ¼ cups (190g) all-purpose flour, ½ tsp baking powder, ½ tsp salt, ⅓ cup (78ml) buttermilk
- Pour the batter into the prepared pan.
- Bake at 350°F (180°C) for 50-55 minutes or until turning golden brown and a few moist crumbs remain on a toothpick when checked.
- Allow the pound cake to cool in the pan for 10 minutes before turning out and cooling on a wire rack.
- Once mostly cool, make the almond glaze by microwaving the butter, milk, and almond extract until completely melted and bubbling.¼ cup (56g) butter, 2 Tbsp milk + more to thin, ¼ tsp almond extract
- Whisk in the powdered sugar, adding a little more milk as needed to thin. I like my glaze to be on the thicker side but it can be thinned to your preference.1 ½ cups (161g) powdered sugar
- Pour the glaze on top of the pound cake and spread to coat the top. Finish off the cake by sprinkling sliced almonds on the unset icing.
- Allow the icing to set prior to cutting and serving.
- Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 370kcal | Carbohydrates: 74g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 155mg | Potassium: 79mg | Fiber: 1g | Sugar: 54g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
