Buttery Almond Pound Cake

Each slice is kissed with the nutty aroma and delicate flavor of almonds, adding depth and complexity to every mouthful.

Ingredients:

Nonstick cooking spray

¼ cup -50 grams plus 2 cups-400 grams granulated sugar

¼ cup-35 grams packed sweetened, shredded coconut flakes, toasted and finely crushed in a food processor, plus ¼ cup left whole for optional topping

3 cups-384 grams cake flour

1 tsp baking powder

1 tsp fine salt

½ tsp baking soda

1 cup-226 grams unsalted butter, at room temperature

4 large eggs, at room temperature

¼ cup-60 grams sour cream or cream cheese, at room temperature

1 Tbl vanilla extract

1 tsp almond extract

1 tsp lime juice

1cup buttermilk, at room temperature

For the glaze:

¼ cup-62 grams unsalted butter

4 cups-408 grams confectioners’ sugar

6 to 8 Tbl whole milk

2 Tbl sweetened condensed milk

1 tsp vanilla extract

½ tsp almond extract

½ tsp lime juice

Chopped almonds (optional), toasted, for garnish

Directions:

Place a rack in the center of the oven and heat the oven to 350 degrees. Spray a 12-cup Bundt cake pan with nonstick cooking spray.

Prepare the cake: In a small bowl, toss ¼ cup granulated sugar with the toasted coconut. Add to the pan and move the pan around to distribute the coconut sugar evenly all over the bottom and up the sides; set aside.

Sift the cake flour, baking powder, salt and baking soda into a medium bowl until combined; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, 5 minutes. Add the remaining 2 cups granulated sugar and continue to mix until it’s a pale yellow, another 2 minutes. Add the eggs, one at a time, waiting until each is completely incorporated before adding the next. Add the sour cream, vanilla extract, almond extract and lime juice. Reduce speed to low, then add the flour mixture in 3 batches, starting and ending with the flour mixture and alternating with the buttermilk. Do not overmix.

Pour the cake batter into the prepared pan. Make sure to spread the batter evenly all over and tap the pan on the counter to release any air. Bake until a wooden skewer inserted in the center pulls out with a few to no crumbs, 50 minutes to 1 hour.

Remove the cake from the oven and let cool for 20 minutes at room temperature. Run a butter knife along the edge of the cake to make sure it isn't sticking to the pan. The cake should naturally start pulling away within a few minutes of being out of the oven. Let the cake sit for another 10 minutes before unmolding onto a serving platter.

As the cake sits, prepare the icing: Melt butter in a saucepan over medium heat. Whisk in the confectioners’ sugar, whole milk, condensed milk, vanilla and almond extracts, and lime juice.

Drizzle the glaze over top of the cake, allowing glaze to drip down the sides to fully coat, and sprinkle with almonds and more coconut flakes, if desired. Cake will keep, covered, at room temperature, for up to 4 days.