This sweet and moist amaretto almond pound cake is irresistible when served warm with a drizzle of the buttery amaretto sauce on top! Perfectly dense, each slice of this almond pound cake is somehow better than the last.
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Why You’ll Love This Amaretto Almond Pound Cake Recipe
Are you looking for the best poundcake recipe ever? Well guess what, I have it for you! I know you might have heard that before, but I promise, this Almond Amaretto Pound Cake is AMAZING.
- Dense & Moist: Using a classic pound cake recipe that guarantees a melt-in-your-mouth texture. Every bite is dense, pure buttery bliss!
- Double Dose of Almond: Bursting with both almond extract and amaretto liqueur, this cake delivers a rich and complex almond flavor that’s truly irresistible.
- Warm Amaretto Glaze: The finishing touch of a warm amaretto glaze elevates this almond pound cake to new heights. It adds an extra layer of almond flavor and a touch of decadence.
- Crowd Pleaser: I have now made this cake well over a dozen times and every single time it has been a massive hit. People literally BEG for the recipe!
Love pound cakes? Try this RumChata pound cake, fruity lime blueberry pound cake or festive eggnog pound cake!
What You Will Need
A handful of standard baking ingredients and a little almond extract and amaretto are all you need. Scroll down to the recipe card for exact amounts.
Amaretto Almond Pound Cake
- Milk: Use whole milk, or you can use buttermilk instead.
- Vinegar: White vinegar is whisked into the milk, skip this ingredient if using buttermilk.
- All-Purpose Flour
- Baking Soda
- Salt
- Butter: If using salted butter, only add an additional 1/4 teaspoon salt.
- Granulated Sugar
- Eggs
- Extract: I like to use both almond extract and vanilla extract.
- Amaretto Liqueur: I use Disaronno.
Amaretto Sauce
- Butter
- Sugar: You will need both brown sugar and granulated sugar.
- Half and Half: For an even richer cream, you can use heavy cream instead.
- Amaretto Liqueur
Chef’s Tips & Tricks
- Make Ahead: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
- Don’t Overmix: As with all pound cakes, resist the urge to overmix the batter. Once the dry and wet ingredients are just combined, stop mixing to prevent a tough crumb.
- Perfect Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even creaming and a smooth batter.
- Loaf Pan Love: A good quality loaf pan is essential for even baking. Invest in a pan with a heavy bottom that distributes heat evenly.
- Toothpick Test: Never underestimate the power of the toothpick! The best way to ensure your cake is done is to insert a toothpick into the center. If it comes out clean, you’re good to go.
Variations
- Add Cherries: Amaretto is a combination of almond and cherry flavors. You can add maraschino cherries directly to the batter, but be sure to dry them well with a paper towel first.
- Switch It Up: You can use any liquor that you would like. Rum is another good option!
How To Store
- Store: Wrap tightly or transfer to an airtight container. Store on the counter for up to 5 days. Store any leftover sauce in an airtight container in the fridge for up to a week.
- Fresh Baked Taste: For that freshly baked taste, warm a slice in the microwave for 10 seconds before serving.
- Freeze: Wrap each slice of pound cake tightly with plastic wrap and then a layer of foil. Freezer for up to 3 months. Let cake thaw to room temperature uncovered for best results.
Yield: 12 servings
Almond Amaretto Pound Cake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm buttery amaretto sauce. Serve the sauce on the side for dipping, or drizzle over the pound cake. Both are equally delicious.
Ingredients
Almond Amaretto Pound Cake
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- ¼ cup amaretto
Amaretto Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup half & half
- 3 tablespoons amaretto
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Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve pound cake warm drizzled with amaretto sauce.
Notes
Store: Wrap tightly or transfer to an airtight container. Store on the counter for up to 5 days. Store any leftover sauce in an airtight container in the fridge for up to a week.
Fresh Baked Taste: For that freshly baked taste, warm a slice in the microwave for 10 seconds before serving.
Freeze: Wrap each slice of pound cake tightly with plastic wrap and then a layer of foil. Freezer for up to 3 months. Let cake thaw to room temperature uncovered for best results.
Make Ahead: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
Don’t Overmix: As with all pound cakes, resist the urge to overmix the batter. Once the dry and wet ingredients are just combined, stop mixing to prevent a tough crumb.
Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even creaming and a smooth batter.
Video
Nutrition
Serving: 1 slice, Calories: 646kcal, Carbohydrates: 91g, Protein: 6g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 186mg, Potassium: 121mg, Fiber: 1g, Sugar: 67g, Vitamin A: 886IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 2mg
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I have made this cake two timss and it sticks to the pan every time. It also does not get done all the way. I don’t have a very good oven. We still eat the cake and we love it.
Try coating your pan with Baker’s Joy it will keep it from sticking.
Hi Jo! What are you using to grease the bundt pan with? I highly recommend trying Baker’s Joy or the baking version of Pam with flour in it. As for the baking through issue, you can lightly cover the top of the cake with foil half way through baking. This will allow you to bake the cake for longer so the middle can cook through, but the top won’t overly brown/darken on top. Glad you still enjoy it, but hopefully these tips help it come out perfect for you!
I’ve made this recipe a few times and it’s always a hit! However, the most recent pass needed waaaaay longer than 65 minutes to bake. Not sure why? Covering it with foil and popping back in at a slightly lower temp for another 20 minutes. Fingers crossed!
Excellent recipe! Delicious!
It was a hit and the sauce took this cake to the next level!
This looks delicious. Im not sure what the purpose of the vinegar is though.
The vinegar is used for acidity for the milk to create a buttermilk substitute. You are welcome to use buttermilk in place of the milk and skip the vinegar, but most readers already have vinegar at home and this helps save you from buying an extra expensive ingredient at the store.
Can this cake be made Gluten Free? With Almond flour?
Hi Nancy this recipe works amazing with Nameste Gluten Free cup for cup flour substitute. I’ve also tried it with Bob’s Redmill cup for cup flour blend. Follow the recipe as listed and just sub out the flour.
Hi Nancy! I haven’t tried it so I can’t answer that 100%, but usually almond flour and all purpose are not a 1:1 swap.
Tried this recipe for Christmas Day! Thank you, this is a keeper recipe for sure!!! Everyone loved it
This cake turned out amazing! Originally I planned to make the sauce, but when I tasted the caramelized crust of amaretto I decided it didn’t need anything more.
Never tried this recipe
Can’t you just use buttermilk instead of milk and vinegar?
I had the same thought. Did you ever get a response or just try it?
Yes you can use buttermilk instead!
The first time I made this it was perfect, exquisite even. The 2nd time it bubbled over making a major mess (too much baking soda and/or too little flour). The 3rd it was a bit dry I guess I was trying to prevent the previous catastrophe. So I will be weighing the flour I use and try identify the sweet spot for that ingredient.
Why oh why with baking being such precise activity, do baking recipes rely on volume measurements for ingredients, when the density of flour can vary greatly depending on technique (as you clearly with your description of appropriate technique) and result in complete success or catastrophe using the same measured volume.
Does anyone have a good weight of flour for this recipe?
I used 410 grams of flour and the cake came moist and delicious. I also preheated the oven to 340 degrees then turned it down to 325 degrees as the recipe directs. The thinking being the initial extra heat would bring the cake pan up to temp without cooling the oven so much that the element would be so long as to overheat.
I have made this recipe and yes! It was a hit! I am a cake baker and pound cake is my favorite.
I have made this twice in a week and everyone absolutely loved it. I have had people ask me to make it for them for a special occasion. I graciously agreed and will includ the recipe. Thank you for the recipe. It is amazing.
I’m going to try to make this recipe I believe that the first time something will go wrong I’ll try to do it the right way and make it a treat. Can not wait.
How does this taste a few days later and can it be frozen?
If you do not pour the sauce over the whole cake and only as you serve a slice, it will keep well for a few days. I like to warm a slice for 10 seconds in the microwave before serving it.
I have not tried freezing the cake, myself.
Hope this helps!
Jessica, if you were going to add cherries how much would you add?
Hi Staci! I would add up to a cup of whole cherries (stems removed) or 1/2 cup sliced cherries. Make sure to pat them dry to remove any excess juice before folding them into your batter.
Would love to have almond amaretto pound cake recipe
Will be trying out this recipe for my birthday cake next week
What is half & half?
I want this recipe
Would like full recipe. Looks awesome
I made the cake on Saturday. It is fantastic, everyone who tried it really enjoyed it. I’m ready to use the sauce in pancakes! I’m making another today for work.