Almond Poundcake with Creamy Almond

You’ll Need (for the poundcake):

2 sticks of softened unsalted butter.
1 package of softened cream cheese.
½ cup of almond cake & pastry filling.
1 ½ cup of sugar.
4 eggs.
1 tsp of vanilla.
1 tsp of almond extract.
1 ½ cup of all purpose flour.
½ cup of almond meal.
1 ½ tsp of baking powder.
1 tsp of salt.

You’ll Need (for the almond glaze):

2 cups of sifted confectioner’s sugar.
¼ cup of almond cake & pastry filling.
6 tbsps of milk.
1 tsp of almond extract.
½ tsp of vanilla.

How to:

Cream together the butter, cream cheese and almond filling in a mixer. Add in the sugar and mix until fluffy and smooth. Add the eggs one at a time while mixing, add the almond extract and vanilla extract and mix until incorporated.
In a bowl, mix together the flour, almond meal, baking powder and salt then add to the mixer and mix together until incorporated.
In a sprayed bundt pan with Pam, pour the batter and bake in preheated oven to 325 degrees for about 1 hour. Remove the cake to a wax rack and let cool completely before pouring on the glaze.
To prepare to glaze, mix together the confectioner’s sugar, almond filling, milk, almond extract and vanilla until well combined and smooth then pour over the cake.
Let set for 15 to 20 minutes before cutting and serving.

Easy, simple and delicious! The cake itself tastes really good, and with the almond glaze, trust me when I say, no one can resist it. You’ll thank me later.

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