Danish Almond Pound Cake... and a Family Heritage
Curly Girl Kitchen
Curly Girl Kitchen

Danish Almond Pound Cake... and a Family Heritage
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Ingredients

  • 3 sticks of butter
  • 3 cups of sugar
  • eggs
  • 5 minutes each
  • 30 minutes of mix
  • 8 ounces cream cheese
  • 4 tablespoons
  • 1/2 stick
  • 2 ¼ cups granulated sugar
  • 2 eggs
  • 2-3 teaspoons almond extract
  • 3, but I like the flavor to be pretty strong
  • 1 teaspoon vanilla
  • 2 ½ cups
  • 2 tablespoons
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup milk
  • 1 cup Gr
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon light corn syrup
  • 4 ounces sem
  • ¼ cup sliced almonds
  • 1 tablespoon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon
  • 1 vanilla bean
  • 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 2 teaspoons high-quality vanilla, or vanilla bean paste
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions

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