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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.
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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