Amaretto Pound Cake
This Amaretto pound cake takes a classic and makes it even more magical. The hint of Amaretto adds a warm, nutty flavor that makes each bite better than the last. It’s the kind of cake that feels both simple and indulgent—perfect with a cup of coffee or just on its own!
Why You Will Love This Recipe
Amaretto pound cake is an elegant spin on the classic sour cream pound cake. Infused with sweet almond flavor and velvety amaretto liqueur, each bite offers a luxuriously tender crumb and irresistibly moist texture with a slightly crisp golden crust.
Topped with a buttery, sweet amaretto glaze, this decadent yet simple-to-make dessert is perfect for everything from casual gatherings to special celebrations.
If you’re interested in other pound cakes, take a look at these: the original Old Fashioned Sour Cream Pound Cake, Apple Cider Pound Cake, and this fabulous Peach Pound Cake. All are amazing!
For a complete list of ingredients and amounts, see the recipe card below.
How To Make This Fabulous Amaretto Pound Cake
pro tip
Refrigerate your prepared pan while mixing the batter for easier cake release.
Serve and enjoy!
Tips
- Use room-temperature ingredients for a smoother batter and better texture.
- Cream the butter and sugar thoroughly (3-5 minutes) for optimal fluffiness.
- Crack eggs individually into a separate bowl before adding to avoid potential issues.
- Don’t overmix after adding flour to prevent a dense, tough cake.
- Check doneness early (around 1 hour and 15 minutes) to avoid overbaking.
- You can also invert the cake onto a plate or wire rack and slowly drizzle the glaze over until it is completely soaked into the cake. This will allow you to serve the cake with the smooth side up.
Variations
- Toasted Almonds: Sprinkle lightly toasted sliced almonds over the glaze for crunch and presentation.
- Chocolate Chip: Gently fold 1 cup of mini chocolate chips into the batter before baking for added decadence.
- Berry Topping: Serve with fresh berries or berry compote to complement the almond flavor.
FAQs
Absolutely! The flavors deepen overnight, making this cake even better the next day. Store covered at room temperature or refrigerated.
Keep the cake covered at room temperature for up to 4-5 days. Alternatively, wrap it tightly and freeze for up to 3 months.
Almond extract greatly complements amaretto, but if unavailable, you can rely solely on the amaretto liqueur. Vanilla extract alone also works, though almond flavoring is what we are looking for in an amaretto cake.
Yes, you can bake this pound cake in two standard loaf pans, adjusting the bake time to about 60–70 minutes. Always check for doneness.
Other Amazing Desserts
Amaretto Pound Cake
Ingredients
- 3 cups All-purpose flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher salt
- 1 cup Unsalted butter softened
- 3 cups Sugar
- 6 large Eggs room temperature
- ½ cup Sour Cream room temperature
- ½ cup Amaretto liqueur
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
Amaretto Butter Glaze
- 1/2 cup Sugar
- 1/4 cup Butter unsalted
- 2 tbsp Amaretto
- 1 tbsp Water
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a tube pan or bundt pan (or use baking spray).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.3 cups All-purpose flour, ¼ teaspoon Baking Soda, ½ teaspoon Kosher salt
- In a large mixing bowl, cream the butter and sugar together for 3-5 minutes until light and fluffy.1 cup Unsalted butter, 3 cups Sugar
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.6 large Eggs
- Alternate adding the flour mixture and sour cream, beginning and ending with the sour cream. Mix until just combined.½ cup Sour Cream
- Add the vanilla extract, almond extract, and amaretto liqueur, then mix again until fully incorporated.½ cup Amaretto liqueur, 1 teaspoon Vanilla Extract, ½ teaspoon Almond Extract
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 1 hour and 15 minutes.
- During the last 5 minutes of baking, prepare the Amaretto Butter Glaze. In a small saucepan over medium heat, whisk together sugar, butter, amaretto, and water.1/2 cup Sugar, 1/4 cup Butter, 2 tbsp Amaretto, 1 tbsp Water
- Bring to a simmer and cook for 3 minutes, stirring frequently.
- Once the cake is done, remove it from the oven. Use a skewer or toothpick to poke holes across the surface. Carefully loosen the cake from the sides and center of the cake pan with a butter knife.
- Carefully pour the warm glaze over the cake while it’s still in the pan, allowing it to seep into the holes.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack or plate to cool completely.
- Slice, serve, and enjoy!