Amaretto Day is coming, slated for April 19th. To celebrate it, I will make an Amaretto pound cake. 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.
Contents
Amaretto pound cake recipe
Amaretto pound cake combines almond liqueur with the traditional pound cake to create a moist flavorful dessert. This Italian-inspired treat balances sweet almond notes and the rich buttery texture of a classic pound cake.
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:
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.
To enhance the cake flavor, you can pair it with tea. For tea pairings, I recommend the following:
- Earl Grey: complements almond notes with citrusy bergamot
- Darjeeling: balances the cake’s sweetness with its light floral character
- Oolong: enhances nutty flavors with its roasted undertones
When it comes to coffee, these pairings work exceptionally well:
| Coffee Type | Flavor Notes | Pairing Reason |
| Espresso | Strong, intense | cuts through the cake’s richness, providing contrast |
| Cappuccino | Creamy, mild | mirrors cake’s smooth texture, creating harmony |
| Hazelnut Latte | Nutty, sweet | mirrors the cake’s smooth texture, creating harmony |
For non-caffeinated options, serving chilled Amaretto liqueur alongside the cake creates a delightful flavor echo. Alternatively, a glass of sparkling wine or Prosecco cleanses the palate between bites enhancing overall enjoyment.
Remember, the ideal pairing depends on personal preference and occasion. I encourage you to experiment with different combinations to discover your favorite way to enjoy this dessert.
Variations
1. Gluten-Free version
Creating a gluten-free version needs the following gluten-free flour blend:
| Ingredient | Proportion |
| Rice flour | 2 parts |
| Potato starch | 2/3 part |
| Tapioca flour | 1/3 part |
This blend mimics properties of all-purpose flour in gluten-free baking. To enhance the texture, adding xanthan gum in small quantities can improve the cake’s structure.
2. Chocolate Amaretto Pound Cake
To make this version, 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.
3. Vegan Amaretto Cake
For this variation, replace eggs with flax eggs to provide necessary binding while substituting butter with vegan margarine or coconut oil to maintain the richness. Here’s a list of key substitutions for a vegan version:
- Flax eggs 1 tablespoon ground flaxseed with 3 tablespoons water per egg
- Vegan margarine or coconut oil in place of butter
- Plant-based milk with apple cider vinegar to create a vegan “buttermilk”
- Aquafaba as an egg white substitute for lightness
Troubleshooting common issues
1. Dry Cake: A dry pound cake can result from overbaking or incorrect ingredient ratios. To rectify this issue, adding Amaretto-infused syrup to the finished cake can salvage its moisture.
2. Sinking or Uneven Rising
Uneven rising or sinking can occur due to improper mixing techniques or oven temperature fluctuations. Creaming butter and sugar thoroughly creates a stable base for the cake. Preheating the oven adequately also ensures even baking throughout the cake’s structure.
3. Texture Problems
Texture issues can stem from overmixing the batter or using incorrect flour types. Folding in dry ingredients gently prevents gluten overdevelopment and results in a tender crumb. Using cake flour instead of all-purpose flour can yield a finer texture in your pound cake.
