Amaretto Day is coming, slated for April 19th, and I already made a variety of amaretto-infused cocktails: the classic Amaretto Sour and the delightful Upside Down Pineapple Martini. This time, I’ve decided to switch things up and focus on indulgent amaretto desserts. I’ll start with the luscious Amaretto Pound Cake.
The Amaretto Pound Cake is a deliciously moist dessert bursting with almond flavor from both Amaretto and almond extract. 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. Here is how to make the Almond Amaretto Pound Cake:
Ingredients
– For the Almond Amaretto Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
- 1/2 cup sliced almonds, toasted (optional, for garnish)
– For the amaretto glaze
- 1 cup powdered sugar
- 2-3 tablespoons amaretto liqueur
- 1/2 teaspoon almond extract
Instructions
– For the Amaretto Pound Cake
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf 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.
Note
If you want to make the Chocolate Amaretto Pound Cake, you’ll incorporate 1/4 cup unsweetened cocoa powder into the batter and adjust the ingredients slightly (1 and 3/4 cups all-purpose flour) for the chocolate flavor.
Almond amaretto pound cake
Ingredients
For the cake
- 1 cup 2 sticks unsalted butter, softened
- 1 and 1/2 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.
- 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.
