Almond Amaretto Pound Cake

Prep 15 mins
Cook 55 mins
Add'l 20 mins
Total 1 hr 30 mins
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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!

A Slice of Almond Amaretto Pound Cake with a Drizzle of 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.

Almond Amaretto Pound Cake - A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce. #Cake #Dessert #BundtCake #Almond

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.

Two Pieces of Almond Amaretto Pound Cake Being Drizzled with Amaretto Sauce

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.

Three Slices of Almond Pound Cake Next to a Pitcher of Amaretto Sauce

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.

A Piece of Almond Pound Cake with Amaretto Sauce on a White Plate with a Fork

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.)

A Dense, Moist Slice of Almond Amaretto Bundt Cake on a Dessert Plate

The Recipe

Head on over to Dixie Crystals to get the full recipe I developed for them by clicking the button below:

Almond Amaretto Pound Cake - A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce. #Cake #PoundCake #BundtCake

This post may contain affiliate links. Read my disclosure policy.

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169 Responses
    1. A woman holding a camera standing in front of some shelves.

      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.

    2. Michelle

      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.

  1. Becka

    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.

  2. Robert L

    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?

    1. Robert L

      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.  

  3. Darlene Stanley

    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. 

  4. Hinode

    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.

    1. A woman holding a camera standing in front of some shelves.

      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! 

  5. Anna

    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.

  6. Laura

    I made this cake and it was a hit at church! Unfortunately, my husband is Celiac and can’t have it using regular flour. Do you think I could do a 1:1 with all purpose GF flour? Or does it need something else to make up for the gluten?

  7. Wendy Pence

    This looks delicious! I’m going to have to try it soon. I used to have some Amaretto tea that I absolutely adored but can’t find it anywhere anymore. :)

  8. Tammy

    i was wondering if the sauce could be poured over cake while in pan still warm? punch holes in cake first. like you do with a rum cake? just wondering. thanks

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.