Fit For a King Pound Cake
1 Cup Butter, Softened
2 Cups Sugar
3 Cups All-Purpose Flour
4 Teaspoons Baking Powder
½ teaspoon Salt
1 Cup Half n Half
½ Cup Sour Cream
1 Cup Blanched Almonds, Chopped In A Food Processor Until They Resemble A Coarse Flour
1 Teaspoon Vanilla Extract
6 Egg Whites
1 (16-Ounce) Container Vanilla Frosting
4 Tablespoons Sliced Almonds Toasted
Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
In a large bowl, with an electric mixer, beat butter and sugar, sour cream until creamy. In a medium bowl, combine flour, baking powder, and salt. Add to butter mixture, alternating with milk, and beat until well combined. Add almonds and vanilla; mix well.
In a medium bowl, beat egg whites until stiff, then fold into batter. Spoon evenly into Bundt pan.
Bake 55 to 60 minutes, or until toothpick comes out clean. Let cool 15 minutes, then invert onto wire rack to finish cooling. Place cake on serving platter.
Remove lid and foil top from frosting container and microwave 20 to 30 seconds, or until pour-able. Drizzle frosting over cake and sprinkle with sliced almonds.