Amaretto Almond Pound Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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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.

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!

Amaretto almond pound cake sliced into pieces and topped with powdered sugar.

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
Two slices of amaretto almond pound cake on plates with a fork.

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!
Sweet and dense almond pound cake with a warm brown sugar amaretto sauce being poured on top.

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.
A Slice of Almond Amaretto Pound Cake with a Drizzle of Amaretto Sauce
5 from 4 votes
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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. 
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes

Ingredients

Almond Amaretto Pound Cake

Amaretto Sauce

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.

Video

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.
 

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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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.