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–+ servings
slice of Amaretto pound cake with strawberries on a plate
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4.50 from 8 votes

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. 
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Cakes
Cuisine: American
Keyword: almond pound cake, Amaretto pound cake, glazed pound cake, old fashioned pound cake, pound cake
Servings: 10 servings
Calories: 1090kcal
Author: Milisa

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

Serving: 1g | Calories: 1090kcal | Carbohydrates: 138g | Protein: 11g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 238mg | Sodium: 425mg | Fiber: 2g | Sugar: 89g