Amaretto Pound Cake

5 from 1 vote

Rich flavors and velvety texture made easy! Undulge with this busttery and moist Amaretto pound cake. Perfect for any occastion.

Prep Time20

Cook Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 448kcal

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!

Notes

Store the completely cooled cake covered at room temperature for up to 4-5 days, or freeze it wrapped tightly for up to 3 months.

Nutrition