Preheat oven to 350°F. Grease and lightly flour two 9x5-inch loaf pans.
In medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy.
Add almond extract and eggs, beating on high speed 5 minutes.
Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition.
Evenly divide into two pans.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
In a medium bowl, combine powdered sugar, almond extract and 2-4 tablespoons milk, whisking until smooth. Amount of milk will vary, you want a consistency that sticks to the back of a spoon, but is still pourable.
Pour over cooled pound cakes. Top with almond slices while still tacky.
Allow to set for 15 minutes before slicing and serving.
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