Directions

1. Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with the 2 tablespoons vegetable shortening and then gently flour them using the 2 tablespoons flour, tapping to release the excess. You might not need the full amount of vegetable shortening and you might need more flour- just depends on where and how it sticks!
2. In medium bowl, sift together the 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt ; set aside.
3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the 2 1/2 cups sugar and 1 cup unsalted butter until light and fluffy, approximately 3-4 minutes.
4. Add the 5 large eggs and 2 teaspoons almond extract, beating on high speed 5 minutes.
5. Alternating on low speed, at the dry ingredients and 1 cup whole milk into the wet ingredients on low speed, beating just until smooth after each addition.
6. Evenly divide the batter into the two prepared pans.
7. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
8. Cool for 20 minutes; remove from pan(s) to a wire cooling rack. Cool completely, about 2 hours.
9. In a medium bowl, combine the 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract, whisking until smooth. The amount of milk will vary, you want a consistency that sticks to the back of a spoon, but is still pourable.
10. Pour the glaze over the cooled pound cakes. Top with the 1/4 cup sliced almonds while still tacky.
11. Allow to set for 15 minutes before slicing and serving.