-
1
Heat the oven to 325 degrees F and arrange a rack in the middle.
-
2
Coat a 9-by-5-by-3-inch loaf pan with butter.
-
3
Line the bottom of the pan with parchment paper, coat the parchment with butter, then coat the entire pan with flour, tapping out the excess.
-
4
Combine the measured flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside.
-
5
Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 minute.
-
6
Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes more.
-
7
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
-
8
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition.
-
9
Stop the mixer and scrape down the bowl and paddle.
-
10
Return the mixer to low speed and add half of the reserved flour mixture, beating until just incorporated.
-
11
Add the amaretto and vanilla and mix until just incorporated.
-
12
Add the rest of the flour mixture and, again, mix until just incorporated.
-
13
Remove the bowl from the mixer and, using a rubber spatula, mix in any loose flour.
-
14
(Do not overmix.)
-
15
Transfer the batter to the prepared pan and smooth the top.
-
16
Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 55 minutes.
-
17
Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
-
18
Remove the cake from the pan and let cool completely on the wire rack, about 30 to 40 minutes.
-
19
While the cake cools, make the glaze.
-
20
Combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated.
-
21
Drizzle over the cooled cake and sprinkle with almonds.
