Almond amaretto pound cake
A delightful twist on the classic pound cake, infused with the rich, almond flavor of Amaretto liqueur. This moist, dense cake boasts a tender crumb and a subtle sweetness, perfectly balanced by the nutty undertones of the Italian almond-flavored liqueur.
Nutrition
Calories: 500kcalCarbohydrates: 68gProtein: 6gFat: 23gSaturated Fat: 13gSugar: 49g
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 9x5-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.
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