Glazed Almond Pound Cake | Dad and mom

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Yield: 12 slices preparation 20 minutes to bake 350 ° F 1 hour 5 min.

ingredients

cake

  • 2 1/2 cups All-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 Cup (1 1/2 sticks) unsalted butter, soft
  • 1 1/4 cups Granulated sugar
  • 3 Big eggs
  • 3/4 Cup milk
  • 1 teaspoon Almond extract

Covering

  • 1 Cup powdered sugar
  • 1/2 teaspoon Almond extract
  • 2 tablespoon sliced ​​almonds, lightly toasted

Do it

1. Heat the oven to 350 degrees F. Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.

cake

2. In a medium bowl, mix the flour, baking powder and salt together. Put aside. In a large bowl, stir the butter with an electric mixer until smooth. Add sugar and beat until light, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in half of the flour mixture at low speed. Scrape the edge of the bowl and stir in the milk. Add the remaining flour mixture and almond extract and stir until smooth. Spread in the prepared pan.

3. Bake the cake at 350 degrees F for 1 hour, 5 minutes, or until it is topped and firm. Let cool in the pan on a rack for 10 minutes, then turn over to remove and let cool upright on the rack.

Make topping

4. In a medium bowl, mix the powdered sugar, 4 teaspoons of water and the almond extract. Whisk until it’s smooth. Spread on the cooled cake and sprinkle with roasted nuts. Let the glaze dry for at least 15 minutes before cutting.

Nutritional information

Amount per serving: cal. (Kcal): 349, fat, total (g): 14, chol. (mg): 85, sat. Fat (g): 8, carb. (g): 53, Dietary Fiber (g): 1, per. (g): 5, Sodium (mg): 206, The daily percentage values ​​are based on a 2,000 calorie diet.

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