Amaretto Pound Cake

Amaretto Pound Cake is a rich and buttery dessert infused with the warm, nutty flavor of almond liqueur.

This cake is perfect for any occasion, whether served plain, dusted with powdered sugar, or drizzled with a glaze. Its dense yet tender crumb makes it a classic treat that’s easy to love.

Kitchen Equipment Needed

• Bundt pan or loaf pan (10–12 cup capacity for Bundt pan)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Ingredients Overview

• Butter and sugar: Cream together to create a rich, moist base.
• Amaretto: Almond liqueur adds depth and flavor.
• Eggs: Provide structure and a tender texture.
• Flour and leaveners: All-purpose flour forms the foundation, with baking powder giving the cake a slight lift.
• Flavoring: Almond extract enhances the amaretto flavor.

Ingredients

Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup Amaretto liqueur
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk or heavy cream, room temperature

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons Amaretto liqueur
• 1/2 teaspoon almond extract

Directions

Make the Cake

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan, ensuring all crevices are covered.
2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
3. Add eggs and flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto and almond extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate wet and dry: Add the dry ingredients to the butter mixture in three parts, alternating with the milk or cream in two parts (dry-wet-dry-wet-dry). Mix on low speed until just combined; do not overmix.
6. Bake: Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Glaze (Optional)

1. Mix glaze: In a small bowl, whisk together powdered sugar, Amaretto, and almond extract. Adjust the consistency with more Amaretto or powdered sugar as needed.
2. Drizzle: Pour or drizzle the glaze over the cooled cake. Let it set before slicing.

Prep Time

20 minutes

Bake Time

60–70 minutes

Total Time

1 hour 30 minutes (plus cooling)

Nutrition (per slice, ~12 slices)

• Calories: ~340
• Fat: ~16g
• Carbohydrates: ~43g
• Sugar: ~31g
• Protein: ~4g

Expert Tips

• Room temperature ingredients Ensure butter, eggs, and milk are at room temperature for a smoother batter and better texture.
• Don’t overmix Mixing the batter too much after adding flour can make the cake dense.
• Grease the pan well Bundt pans can stick, so use butter and flour or a baking spray with flour.

FAQs

Can I make this cake without Amaretto?

Substitute Amaretto with almond extract and an equal amount of milk or cream for a non-alcoholic version.

What if I don’t have almond extract?

Vanilla extract works, though the almond flavor will be less pronounced.

How do I store leftovers?

Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.

Storing & Reheating

• Storing Wrap in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.
• Freezing Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations

• Citrus twist Add 1 tablespoon of orange zest to the batter for a citrusy flavor.
• Gluten-free Substitute with a 1:1 gluten-free baking flour blend.
• Nutty topping Sprinkle slivered almonds on top of the glaze for added texture and flavor.

Amaretto Pound Cake

Amaretto Pound Cake is a rich and buttery dessert infused with the warm, nutty flavor of almond liqueur. This cake is perfect for any occasion, whether served plain, dusted with powdered sugar, or drizzled with a glaze.

Print Recipe Pin Recipe

Equipment

• - Bundt pan or loaf pan (10–12 cup capacity for Bundt pan)
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Cooling rack

Ingredients

  

• #### Cake
• - 1 cup 2 sticks unsalted butter, softened
• - 2 1/4 cups granulated sugar
• - 4 large eggs room temperature
• - 1/2 cup Amaretto liqueur
• - 2 teaspoons almond extract
• - 3 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon salt
• - 1 cup whole milk or heavy cream room temperature
• #### Optional Glaze
• - 1 cup powdered sugar
• - 2–3 tablespoons Amaretto liqueur
• - 1/2 teaspoon almond extract

Instructions

 

• #### Make the Cake
• **Preheat the oven** Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan, ensuring all crevices are covered.
• **Cream butter and sugar** In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
• **Add eggs and flavoring** Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto and almond extract.
• **Combine dry ingredients** In a separate bowl, whisk together the flour, baking powder, and salt.
• **Alternate wet and dry** Add the dry ingredients to the butter mixture in three parts, alternating with the milk or cream in two parts (dry-wet-dry-wet-dry). Mix on low speed until just combined; do not overmix.
• **Bake** Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
• **Cool** Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• #### Make the Glaze (Optional)
• **Mix glaze** In a small bowl, whisk together powdered sugar, Amaretto, and almond extract. Adjust the consistency with more Amaretto or powdered sugar as needed.
• **Drizzle** Pour or drizzle the glaze over the cooled cake. Let it set before slicing