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Ingredients

• Cake
• 1 can (8 oz) almond paste (not marzipan)
• 2 sticks (1 cup) unsalted butter
• 1 1/3 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp each almond and vanilla extract
• 1/4 tsp salt
• 6 large eggs
• 1 cup reduced-fat sour cream
• 3 cups all-purpose flour
• Glaze
• 1 1/2 cups confectioners’ sugar
• 3 Tbsp reduced-fat sour cream
• 1 tsp almond extract
• 1/2 tsp water
• Decoration: whole natural almonds, edible white glitter (see Note) and mint sprigs

Description

Almond Poundcake - The Huffington Post

Kitchen Daily