This Glazed Almond Pound Cake is moist and fluffy and the perfect easy dessert to add to your baking list!
Preheat oven to 350 degrees. Spray two 9x5-inch loaf pans with nonstick cooking spray with flour.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed for 3 minutes, until light and fluffy. Add eggs one at a time and continue to beat for 2 minutes, until well blended. Add almond extract.
On low speed, add the flour mixture in three additions, alternating with the milk and mix until well combined. Pour batter into loaf pans and level tops with offset spatula. Bake for 60-65 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool for 15 minutes on a wire rack, then remove from pan to completely cool.
In a small bowl, whisk together all the glaze ingredients until smooth, starting with two tablespoons milk and adding more milk if needed to get to desired pouring consistency. Pour over cooled loaves and sprinkle with sliced almonds, if desired.