Almond Pound Cake

1 1/2 cup plus 3 Tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks butter softened (10 Tbsp)
3/4 cup sugar
2 tsp almond extract
1 tsp vanilla
3 large eggs
1/2 cup plus 1 Tbsp sour cream


Preheat he oven to 350 grease a loaf pan light with butter or spray with Pam. Sift the cake flour, baking powder, baking soda and salt together in a small bowl. Cream the butter, sugar and both extracts in a mixing bowl on medium speed until light and fluffy. Scrape the bowl. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended. Scrap the bowl when done adding the eggs. The eggs will not be fully mixed into the batter at this point. Add half the dry ingredients and mix on low speed for a few seconds. Add half the sour cream and mix for a few more seconds. Add the remaining dry ingredients and mix for few seconds, the add the sour cream and mix for 5 seconds. The batter should be velvety. Pour the batter into the prepared pan. Bake until the top is brown and golden and a tester comes out dry. About 50 minutes. The top will crack slightly. Let the cake cool completely.

Glaze
1 cup confectioners sugar, sifted
2 1/4 tsp almond extract
2 Tbsp hot water
1/4 cup chopped slivered almonds

Stir the confectioners sugar, almond extract and water together in a small bowl with a whisk until blended and smooth. Remove the cake from the pan and place it on a cookie sheet. Pour the glaze over the cake slowly so that it covers the top and drips down the sides. Sprinkle the almonds over the top immediately. When the glaze hardens, transfer the cake to a serving platter.