I love cake for breakfast. This dense, glazed almond pound cake will go perfectly with your morning coffee—guaranteed! Using both high-quality almond extract in the batter and topping with freshly toasted sliced almonds provides such a nice punch of flavor throughout the entire cake. Almond has always been one of my favorite flavors—the extract always smells like cherries to me. And here’s a secret…always bring your buttermilk & eggs to room temperature before mixing—it makes a most tender, moist cake!

Almond Glazed Buttermilk Pound Cake

Ingredients:

1 cup butter, softened

2 cups sugar

4 eggs, room temp

3 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk, room temp

1 tsp vanilla extract

2 tsp almond extract, divided

1 cup powdered sugar

2-3 Tbsp milk

Toasted sliced almonds for topping

Instructions:

Preheat oven to 325°F. Grease & flour a fluted bundt pan. Using a hand mixer or preferably a stand mixer with paddle attachment, cream butter while slowing adding the sugar until light & fluffy. Add eggs one at a time, making sure they’re fully incorporated after each addition.

In a separate bowl, combine flour, baking soda, and salt then add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in flavorings. Pour into prepared bundt pan and bake for 50-60 minutes or until batter is fully set. Don’t over-bake to ensure a moist cake. Let cool a minute or two then invert cake onto a cooling rack.

To prepare the glaze, mix powdered sugar, almond extract and milk to reach a smooth consistency. Drizzle over the cake then sprinkle with the toasted almonds. Slice & enjoy!