Amaretto Almond Pound Cake
There’s something magical about the smell of almond and amaretto wafting through the house. The first time I baked this Amaretto Almond Pound Cake, my kids came running into the kitchen, noses in the air, asking what smelled so good. Baking is a cherished ritual in my home, especially on weekends, and this cake has quickly become a family favorite. It’s the perfect balance of moist, buttery richness with the delicate nuttiness of almond and the subtle, indulgent flavor of amaretto.
I discovered this recipe during a search for something special for a family gathering. I needed something easy enough to whip up between soccer practices but fancy enough to wow a crowd—and this cake delivered. It’s become my go-to for everything from birthdays to quiet Sunday afternoons. What I adore most is how versatile it is. Pair it with a warm cup of coffee for breakfast or serve it with a dollop of whipped cream for dessert.
But the real joy? Watching my family savor every bite. My husband, who claims he’s “not a dessert person,” asks for seconds. And seeing my little ones sneak a slice for their lunchboxes the next day warms my heart. This isn’t just a cake—it’s love, baked and shared.
Questions I Often Get Asked About This Recipe
Can I substitute the amaretto?
Yes! If you’d prefer an alcohol-free option, almond extract works wonderfully. Use 1 teaspoon for a similar flavor boost.
Do I need a bundt pan?
While a bundt pan creates that stunning shape, you can use a loaf or tube pan. Just adjust the baking time slightly and test for doneness.
Can I freeze the cake?
Absolutely. Wrap it tightly in plastic wrap and store in an airtight container. It’ll stay fresh for up to three months.
What You Need to Make Amaretto Almond Pound Cake
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
½ cup amaretto liqueur (or almond extract alternative)
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
Powdered sugar, for dusting
Tools
Bundt pan (preferred)
Electric mixer
Mixing bowls
Cooling rack
How to Make Amaretto Almond Pound Cake
Preheat & Prep: Preheat your oven to 325°F (163°C). Grease your bundt pan generously and dust with flour to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: Using an electric mixer, beat butter and sugar until light and fluffy (about 2-3 minutes).
Add Eggs & Flavorings: Beat in eggs, one at a time, ensuring each is fully incorporated. Mix in amaretto, vanilla, and almond extracts.
Alternate Dry & Wet: Gradually add the dry ingredients, alternating with milk. Start and end with the dry mixture, mixing until just combined.
Bake: Pour batter evenly into the prepared bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool in the pan for 10 minutes before turning it onto a cooling rack. Dust with powdered sugar before serving.
Tips for Making the Best Amaretto Almond Pound Cake
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
Don’t Overmix: Overmixing can make the cake dense. Mix until the ingredients are just combined.
Decorative Finish: Add a glaze made of powdered sugar and amaretto for an extra-special touch.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cake is a showstopper! Moist, flavorful, and perfect for coffee mornings with friends.” – Jessica R.
⭐️⭐️⭐️⭐️ “Delicious, but I’ll add more almond extract next time for a stronger flavor.” – Mark T.
⭐️⭐️⭐️⭐️⭐️ “Simple to make and looks gorgeous. My family loved it!” – Emily P.
⭐️⭐️⭐️⭐️ “Good, but I had to bake it for 10 extra minutes in my loaf pan.” – Sarah W.
⭐️⭐️⭐️⭐️⭐️ “Perfectly balanced flavors! This one’s going in my regular rotation.” – Laura H.
Printable Recipe
Amaretto Almond Pound Cake
A moist, buttery pound cake infused with the rich flavors of almond and amaretto. Perfect for any occasion, this cake is a family favorite that’s easy to make and impossible to resist.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup amaretto liqueur (or almond extract alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup whole milk
- Powdered sugar, for dusting
- Tools
- Bundt pan (preferred)
- Electric mixer
- Mixing bowls
- Cooling rack
Instructions
- Preheat & Prep: Preheat your oven to 325°F (163°C). Grease your bundt pan generously and dust with flour to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: Using an electric mixer, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Flavorings: Beat in eggs, one at a time, ensuring each is fully incorporated. Mix in amaretto, vanilla, and almond extracts.
- Alternate Dry & Wet: Gradually add the dry ingredients, alternating with milk. Start and end with the dry mixture, mixing until just combined.
- Bake: Pour batter evenly into the prepared bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before turning it onto a cooling rack. Dust with powdered sugar before serving.
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If You Enjoyed This Recipe, Please Share!
Food tastes even better when shared! If you loved this Amaretto Almond Pound Cake, snap a photo and tag me on social media. Let’s spread the joy of baking together! Your shares help keep these recipes coming, and I can’t wait to see your beautiful creations.
