Black Pepper Pound Cake

Ingredients

1 cups butter softened
3 cups granulated sugar
3 tsp coarsely ground black pepper
2 tsp lemon extract
6 lg eggs, room temperature
3 cups all purpose flour
1 cups heavy whipping cream
CREAMY ALMOND BUTTER GLAZE
1 1/2 cups powdered sugar
2 tsp almond glaze
2 Tbsp milk
1/2 stk butter, softened

Instructions

1. PREHEAT OVEN TO 325 DEGREES F. In a large mixing bowl, cream butter and sugar until light and fluffy. Add black pepper, and extract and beat again.
2. Add eggs one at a time beating well after each addition. Add flour alternately with whipping cream. Mix well.
3. Pour into a greased & floured 10 inch tube pan. Bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Dust with powdered sugar if desired, or add glaze as I have done.
4. CREAMY ALMOND BUTTER GLAZE: Mix all glaze ingredients together in small microvable bowl, then microwave 1 minute till butter melts. Remove and stir till thouroughly mixed. Drizzle glaze over cake, and along sides and let it drizzle down.

Notes

This glaze is also good on cinnamon rolls. You can add chopped or sliced almonds to top of cake if desired.