You guys… This cake.
I’ve made four of them in the last four weeks. It is so good.
It all started when I wanted to make a trifle. I needed a pound cake recipe, so I did a quick search and found a recipe. When it came out of the oven, I wanted to skip the trifle and just eat the cake. So, I just had to make another almond pound cake.
Then I made one for my Grandpa’s birthday. Then I made another one just for me. Seriously.
I’ve kept it on top of the fridge and I just slice off a piece and have a nibble whenever I want. It’s a problem.
Something that will really elevate the flavor is using an almond emulsion, instead of almond extract. Emulsions are a baker’s secret. They are water based, instead of alcohol based. That means that the flavor doesn’t evaporate with the alcohol.
You can find them at cooking/kitchen stores and good ole’ amazon. If you don’t have access to an emulsion, just use extract. But it won’t have the same POW! of almond goodness.
You can glaze it, or not. It’s great both ways. You can sprinkle it with powdered sugar. You can eat it with whipped cream and strawberries. You can put it in a trifle. You can put it on top of your fridge and hide it from your kids. The possibilities are endless!
Don’t blame me, if you end up with a cake on top of your fridge.
Adapted from Food Network, Mama’s Pound Cake