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For pound cake: Preheat oven to 350° and spray a 9x5 loaf pan with non-stick cooking spray, set aside until ready to bake. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla and almond extract.
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In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined, then add milk and mix until just combined.
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Pour batter into prepared loaf pan and smooth top with an offset. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. Let cool 10 minutes then invert onto a cooling rack to cool completely. Serve with warm hibiscus glaze.
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For hibiscus Glaze: Heat dried hibiscus with water, bring to a boil. Remove from stove and allow to cool, steep.
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Heat heavy cream and powdered sugar, stir until all powdered sugar dissolves. Add hibiscus concentrate tablespoon at a time, whisking until glaze reaches desired consistency. Pour over pound cake.