I’ve always loved baking desserts that feel a little extra special, and this Amaretto Pound Cake is one of my favorites. It’s rich, buttery, and full of that sweet almond flavor from Amaretto liqueur. This dessert is perfect for holidays or any time you want an impressive dessert.
Contents
Amaretto pound cake recipe
Amaretto pound cake is a rich, moist pound cake infused with Amaretto liqueur. It combines the traditional buttery and dense texture of pound cake with the unique flavor of Amaretto. This almond liqueur gives the cake a delicate, nutty, and sweet almond flavor.
My tip when making this cake is to use ingredients at room temperature. You also need to cream the sugar and butter until fluffy, and be careful not to overmix once you add the flour.
This cake pairs well with fresh fruit like all types of berries, cherries, peaches, and apricots. For creaminess, try whipped cream, mascarpone, vanilla, almond, or cherry ice cream. You can drizzle the cake with amaretto sauce, chocolate ganache, or raspberry coulis. Top it with toasted almonds, pistachios, or coconut flakes.
For drinks, you can try tea, coffee, like espresso, cappuccino, or a hazelnut latte. Alcoholic drinks include wine, Amaretto liqueur, Amaretto Sour, Amaretto coffee, or pound cake-inspired cocktails.
Here is how to make the almond Amaretto pound cake:
Almond amaretto pound cake
Nutrition
Ingredients
For the cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup amaretto liqueur
- 1 tsp almond extract
- 1/2 cup sliced almonds toasted (optional, for garnish)
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons amaretto liqueur
- 1/2 teaspoon almond extract
Instructions
For the cake
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mixing well after each addition.
- Stir in the amaretto liqueur and almond extract until well combined.
- Pour the batter into the prepared Bundt or tube pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze
- In a small bowl, whisk together the powdered sugar, amaretto liqueur, and almond extract until smooth.
- Drizzle the glaze over the cooled cake.
- Sprinkle toasted sliced almonds on top for extra crunch and flavor, if desired.
- Allow the glaze to set before slicing and serving.
SIMILAR RECIPES:
Variations
From this recipe, you can make other variations of the Amaretto pound cake. Here are some ideas to try:
- Gluten-free Version uses a blend of rice flour, potato starch, and tapioca flour. To enhance the texture, adding xanthan gum in small quantities can improve the cake’s structure.
- Chocolate Amaretto Pound Cake incorporates 1/4 cup unsweetened cocoa powder into the batter and adjusts the ingredients slightly (1 and 3/4 cups all-purpose flour) for the chocolate flavor.
- Vegan Amaretto Cake
- Use 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
- Replace vegan margarine or coconut oil in place of butter.
- Use plant-based milk with apple cider vinegar to create a vegan “buttermilk”.
- Include aquafaba as an egg white substitute for lightness.