Almond Pound Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or a 12-cup bundt pan, making sure to coat all surfaces thoroughly.
2. Cream butter and sugar
   In a large bowl, using an electric mixer, beat the softened butter until creamy (about 1 minute). Gradually add the sugar and continue beating on medium speed until the mixture is light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
3. Add eggs and flavorings
   Add eggs one at a time, beating well after each addition. Beat in the almond extract and vanilla extract until fully incorporated.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition. Do not overmix.
5. Fold in almonds
   Gently fold in 1/4 cup of the sliced almonds, reserving the rest for topping.
6. Bake the cake
   Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
7. Cool and remove
   After initial cooling, invert the cake onto a wire rack and allow it to cool completely, about 1 hour.
8. Prepare glaze and finish
   In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake and immediately sprinkle with the remaining sliced almonds. Allow the glaze to set for about 20 minutes before slicing.