Amaretto Almond Pound Cake
This Amaretto Almond Pound Cake is soft, buttery, packed with almond flavor, and has the perfect balance of sweetness with a subtle amaretto flavor throughout. It tastes like something straight from a little Italian bakery.
✨ Prep Time: 20 minutes
✨ Bake Time: 1 hour 10 minutes
✨ Total Time: About 1 hour 30 minutes
🧈 Ingredients
For the Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 2 tbsp amaretto liqueur
• 1 tbsp pure almond extract
• 1 tsp vanilla extract
• 1/2 cup sliced almonds
For the Glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• 1 tbsp amaretto liqueur
• 1/4 tsp almond extract
👩🏽🍳 Instructions
1. Preheat oven to 325°F and grease a loaf pan or bundt pan thoroughly.
2. In a large bowl, cream together butter and sugar until light and fluffy. This step helps create that classic pound cake texture.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Alternate adding the dry ingredients and sour cream into the butter mixture until combined.
6. Mix in amaretto liqueur, almond extract, vanilla extract, and sliced almonds.
7. Pour batter into prepared pan and smooth the top evenly.
8. Bake for 65–75 minutes or until a toothpick inserted comes out clean.
9. Allow cake to cool before adding glaze.
10. Whisk glaze ingredients together and drizzle over cooled cake.
💡 Personal Tips
• Toast the almonds first for extra flavor.
• Use room temperature ingredients for a smoother batter.
• Don’t overbake; pound cake should stay moist and dense.
🤍 My Thoughts
This cake has such a rich almond flavor without being overpowering. The amaretto gives it that warm bakery-style taste that makes every bite feel extra special. I also love that it’s sweet without being TOO sweet. Next time I may add a little citrus zest, but honestly it’s already perfect with coffee.
#BakingFromScratch #lemon8challenge #PoundCake #AmarettoCake #lemon8food
Baking an Amaretto Almond Pound Cake at home has always been one of my favorite weekend projects because it fills the kitchen with an inviting aroma that reminds me of quaint Italian bakeries. One useful tip I discovered is to always toast the sliced almonds before mixing them into the batter — it really intensifies their flavor and gives a wonderful crunch to the cake's texture. Using room temperature eggs and butter helped me achieve a smoother batter, making the final product incredibly tender. I also experimented with the amaretto liqueur amount; adjusting it slightly allows you to control how pronounced the almond-alcohol flavor is without overpowering the cake's sweetness. For those who love to add a personal twist, a little lemon or orange zest can brighten this classic recipe, providing a subtle citrus contrast to the nutty and sweet flavors. When glazing, avoid adding too much milk to keep the glaze thick enough so it clings to the cake nicely without running off. Lastly, the baking time can vary depending on your oven, so using a toothpick test is vital. Removing the cake as soon as it comes out clean helps retain moisture and prevents dryness, which can easily happen with pound cakes. Pairing a slice with a cup of freshly brewed coffee or tea elevates the experience, making it a delightful treat for brunch or afternoon snacks.
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