Almond Amaretto Pound Cake is a sweet, moist homemade pound cake flavored with almond extract and amaretto liquor, topped with a warm & buttery amaretto sauce!
Almond Amaretto Pound Cake
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.
It is a super crazy moist, perfectly dense, poundcake flavored with amaretto liqueur and almond extract.
Then it’s topped with a warm buttery amaretto sauce to really put it over the top.
I promise, you are going to LOVE this new cake almost as much as you love your kids. (Kidding, kind of.)
The first time I made this cake I was salivating at the smell coming from my oven, but was still nervous when it came time to cut it.
I was trying out a new recipe with more amaretto than I would usually add.
I was a little scared that I might loose the traditional pound cake texture and wind up with a fluffy cake instead.
Thankfully the first slice I cut proved that the cake was the perfect texture and the smell alone was killing me.
I quickly whipped up the sauce for it and we were all on our second slice before I knew what had happened.
I have now made this cake 3 times and every single time it has been a massive hit with all of our guests.
People literally BEG for the recipe! Seriously, beg. I am not kidding.
The pound cake alone makes a great breakfast cake, but the warm buttery amaretto sauce transforms it into an impressive dessert.
Recipe Tip: 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.
You can use any alcohol that you would like, but amaretto has such a mild taste with light hints of almond and cherry that it works perfectly in this pound cake.
It is not too strong and my kids seriously gobbled it up. (Pssst — don’t worry, the actual alcohol burns off while baking the cake and simmering the sauce.)
The Recipe
Head on over to Dixie Crystals to get the full recipe I developed for them by clicking the button below:
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