Ingredients:

  • 1 package (16 oz) pound cake mix
  • 0.75 cup heavy whipping cream
  • 1 cup unsalted butter, melted and cooled
  • 3 large eggs
  • 1 large egg yolk
  • 1 tbsp vanilla paste
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup powdered sugar, sifted
  • 2 tbsp heavy cream
  • 0.5 tsp almond extract

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Coat a 9x5 inch loaf pan with butter, then sprinkle the 1 tbsp granulated sugar. Shake the pan until the sugar creates a thin, crystalline coating.
  3. Whisk the 16 oz pound cake mix in a large bowl to break up any large clumps.
  4. Combine the 3 eggs, 1 egg yolk, 0.75 cup heavy cream, and 1 tbsp vanilla paste in a separate jug. Beat lightly until the yellow is uniform.
  5. Pour the liquid mixture and the 1 cup melted butter into the dry mix.
  6. Mix on low speed for 30 seconds, then increase to medium for 2 minutes until the batter is pale and silky.
  7. Transfer the batter into your prepared pan, smoothing the top with a spatula.
  8. Bake for 50 minutes. Check the center with a toothpick until it comes out with just a few moist crumbs.
  9. Cool in the pan for 15 minutes until the edges start to shatter slightly when touched.
  10. Whisk the 1 cup powdered sugar, 2 tbsp heavy cream, and almond extract. Drizzle over the warm cake for a translucent, professional finish.