Amaretto Pound Cake
Amaretto Pound Cake is sweet, buttery and delicious with lots of almond flavor. A simple but decadent dessert that is perfect for holidays and easy enough for any day of the week.
This is a variation of the Million Dollar Pound Cake and it is perfect to slice and serve plain or add fresh berries and whipped cream for special occasions.
Amaretto Pound Cake~ Buttery Bundt Cake with Glaze
I just can’t get enough of this old fashioned pound cake. The rich buttery flavor and sweet Amaretto glaze makes a crowd pleasing dessert that will earn a permanent spot in your recipe box.
Ingredients Needed:
- Butter
- Sugar
- Eggs
- Milk
- All Purpose Flour
- Amaretto Liqueur
- Vanilla Extract
- Almond Extract
- Water
How to Make Amaretto Pound Cake:
- Beat softened butter at medium speed for 5 minutes.
- Gradually add in sugar while mixing. Continue until batter is light and fluffy.
- Mix in eggs one at a time with the mixer running.
- Add flour a bit at a time, alternating with milk and Amaretto until fully combined.
- Fold in vanilla and almond extracts.
- Grease a bundt pan or tube pan with shortening or butter and then dust with flour.
- Pour batter into pan.
- Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
- Remove from oven and allow cake to cool 10 minutes.
- Loosen edges of cake with a sharp knife and invert onto a wire rack over a sheet pan.
- Make the glaze: Combine butter with sugar, Amaretto and water in a small pan over medium heat. Bring mixture to a boil, stirring constantly. Cook about 1 minute. Remove from heat.
- Spoon glaze over warm cake.
- Carefully remove the wire rack with the cake and set aside. Drain glaze that dripped onto sheet pan back into bowl. Return cake on wire rack to baking sheet and drizzle glaze over cake once more.
- Cool completely before slicing.
- Serve plain or with whipped cream and fresh fruit if desired.
How to Store Pound Cake:
Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.
Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.
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BEST TOOLS FOR BAKING POUND CAKE:
- Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans.
- Electric mixer: best to get the batter mixed to the lightest and fluffiest.
- Slicone spatula: essential for scraping the batter into the pan.
- Wire cooling rack: perfect for cooling cakes and cookies.
- Serrated knife: great for getting those perfect slices.
More Delicious Pound Cake Recipes:
- Lemon Pound Cake is a loaf cake perfect for a simple weekday dessert and delicious enough to bake and share with friends.
- Vanilla Pound Cake is another loaf cake with just 5 ingredients and one of my favorites for a quick and easy treat.
- Cranberry Orange Loaf Cake is a tasty holiday pound cake that is perfect to bake and share.
- Browned Butter Pound Cake is a twist on the Southern Living classic with the nutty flavor of browned butter. Simple and delicious.
This Amaretto Pound Cake is one of my favorite cakes to make. It bakes up beautifully every time and doesn’t require fancy decorating skills but the best part is how incredibly delicious it is. Give it a try for your next get together or for a simple weekday dessert.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Amaretto Pound Cake
Amaretto Pound Cake is sweet, buttery and delicious with lots of almond flavor. A simple but decadent dessert that is perfect for holidays and easy enough for any day of the week.
Ingredients
- 1 pound of salted butter (4 sticks), room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 4 cups all purpose flour
- 1/2 cup Amaretto Liqueur
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- shortening or butter for greasing the pan
- additional flour for flouring the pan
For the Glaze:
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup Amaretto Liqueur
- 1/4 cup water
- Whipped Cream and fresh fruit for serving, optional
Instructions
- Preheat oven to 300°.
- Add 4 sticks softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
- Mix in eggs one at a time with the mixer running until all incorporated.
- Add flour a bit at a time, alternating with milk and Amaretto and mix well.
- Fold in vanilla and almond extracts.
- Prepare bundt or tube pan by greasing with shortening or butter and then dusting with flour.
- Pour batter into pan and smooth evenly.
- Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
- Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack over a sheet pan.
- Prepare the glaze by combining remaining stick (1/2 cuup) of butter with sugar, Amaretto and water in a small pan. Bring mixture to a boil, stirring constantly. Cook about 1 minutes. Remove from heat.
- Spoon glaze over cake.
- The glaze will drip onto the baking sheet. Carefully remove the wire rack with the cake. Drain glaze back into bowl.
- Return cake on wire rack to baking sheet and drizzle over cake once more.
- Cool cake completely before slicing.
- Serve plain or with whipped cream and fresh fruit if desired.
Notes
Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.
Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 1090Total Fat: 52gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 238mgSodium: 425mgCarbohydrates: 138gFiber: 2gSugar: 89gProtein: 11g
Nutritional calculations are estimated and may not be accurate.
In the ingredients list it indicates that 4 sticks of butter is needed and for the glaze I/2 cup or 1 stick is required for a total of 5 sticks . But it appears in the instructions for the glaze that you should only use three of the sticks of butter for the cake and the fourth stick is for the glaze.
Which is correct?
Hi Joe,
I have updated the recipe card to be more clear. The cake uses 4 sticks of butter and the glaze uses an additional stick of butter.
~ Milisa