1teaspoonalmond extractmay be omitted and use 3 teaspoons vanilla extract instead
Glaze
1cupconfectioners’ sugar
1tablespoonHorizon Organic Whole Milkor as needed for consistency
Instructions
For the Pound Cake:
Preheat oven to 325F and spray a 12-cup Bundt pan plus 1 mini loaf pan (for the excess batter) OR a 10-inch tube pan very well with floured cooking spray, or grease and flour the pan; set aside.
To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes.
Add the sugar and and beat until smooth and incorporated, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don’t overmix.
Add the salt, extracts, and beat until just combined.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
Bake for about 1 hour 15 minutes (and I baked my mini loaf for 47 minutes). Start checking at 1 hour and bake until done, whatever that means in your oven and with your pans, until a toothpick comes out clean or with a few moist crumbs but no batter. Do not overbake.
Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
For the Glaze:
To a small bowl, add the confectioners’ sugar, milk, and whisk to combine.
Evenly drizzle the glaze down the sides of the cake before serving.
Notes
Note – this pound cake does not rise as much as a normal cake so if you would normally fill a cake pan about 50-60% full, you can fill to about 75% with the pound cake batter. Based on the types of pans you have, you may be able to fit it all in one pan or you may need to use a mini loaf pan for the excess, or you can simply discard the extra small amount of batter if it will not comfortably fit in your pan.
Cake will keep for up to 5 days at room temp. I am comfortable storing glazed items at room temp but if you are not, store in the fridge, noting the cake will be more prone to drying out.