Almond Amaretto Pound Cake

This Almond Amaretto Pound Cake is pure indulgence in every slice! Imagine sinking your teeth into a buttery, velvety cake infused with the warm, nutty notes of amaretto and almond extract. Topped with a luscious cream cheese frosting and crunchy sliced almonds, this cake is what dessert dreams are made of. Trust me, this one’s a showstopper that’ll have everyone begging for seconds!

Why You’ll Love This Almond Amaretto Pound Cake

• Incredible Texture: This pound cake has that perfect dense-yet-tender crumb that melts in your mouth with each bite.
• Sophisticated Flavor: The amaretto liqueur adds a subtle boozy warmth that elevates this from a simple pound cake to something truly special.
• Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for entertaining.
• Impressive Presentation: The bundt shape creates a gorgeous cake that looks like it came from a fancy bakery, even though it’s surprisingly simple to make.

Ingredients

• All-Purpose Flour: Creates the structure for our cake while keeping it tender.
• Baking Powder & Baking Soda: The perfect leavening duo that helps our cake rise beautifully.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted Butter: Provides richness and that classic pound cake texture we all love.
• Cream Cheese: The secret ingredient that makes this pound cake extra moist and gives it a subtle tang.
• Granulated Sugar: Sweetens the cake and helps create that tender crumb.
• Amaretto Liqueur: Infuses the cake with that signature almond-cherry flavor that’s absolutely divine.
• Almond Extract: Intensifies the almond flavor for a truly aromatic cake.
• Eggs: Binds everything together while adding richness.
• Cream Cheese Frosting Ingredients: Creates a luscious, tangy topping that complements the cake perfectly.
• Sliced Almonds: Adds a beautiful decorative touch and delightful crunch.

Note: The exact measurements for these ingredients will be listed in the recipe card below the article.

How to Make the Almond Amaretto Pound Cake

Step 1: Prepare Your Bundt Pan

Preheat your oven to 325°F and get your bundt pan ready. This is crucial, friends, don’t skimp on the greasing! Every nook and cranny needs attention, or you’ll be picking cake pieces out of the pan later (been there, done that!). I swear by that non-stick baking spray with flour, but the old-school butter-and-flour method works beautifully too.

Step 2: Mix the Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a bowl. This quick step ensures everything gets evenly distributed throughout your batter later on.

Step 3: Cream the Butter and Cream Cheese

Here’s where the magic starts! Beat your butter and cream cheese until they’re best friends, smooth, creamy, and completely combined. This might take about a minute, but it’s worth the wait.

Step 4: Add Sugar and Flavorings

Gradually add in that sugar and beat until the mixture is gloriously light and fluffy, about 3 minutes. Don’t rush this step! Then pour in your amaretto and almond extract. Take a moment to appreciate that heavenly aroma, it’s a sneak peek of the deliciousness to come!

Step 5: Add Eggs

Add those eggs one at a time, giving each one a chance to fully incorporate before adding the next. This creates the silkiest batter and ensures your cake has that perfect texture.

Step 6: Incorporate Flour Mixture

Now, gently mix in your dry ingredients just until combined. The key word here is “just”, overmixing will make your cake tough, and nobody wants that!

Step 7: Bake to Perfection

Pour that gorgeous batter into your prepared bundt pan and bake for 25 minutes at 325°F. Then, reduce the temperature to 300°F and continue baking for another 40-45 minutes. The temperature shift is the secret to a perfectly baked pound cake, it allows the outside to set while giving the inside time to cook through without drying out.

Step 8: Cool and Frost

Let your cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Once cool, slather on that amazing almond cream cheese frosting and sprinkle with sliced almonds for a picture-perfect finish.

Pro Tips for Making the Almond Amaretto Pound Cake

• Room Temperature Ingredients: This isn’t just a suggestion, it’s essential! Room temp butter, cream cheese, and eggs blend more smoothly and trap more air, giving you that perfect pound cake texture.
• Don’t Rush the Creaming: Those 3 minutes of beating the butter, cream cheese, and sugar together create the foundation for your cake’s texture.
• Cake Tester Trick: If you’re not sure if your cake is done, insert a wooden skewer or toothpick into the center, it should come out clean or with just a few moist crumbs.
• Frosting Consistency: If your frosting seems too thin, add more confectioners’ sugar a tablespoon at a time. Too thick? A splash more heavy cream will do the trick.

How to Serve

This Almond Amaretto Pound Cake is versatile enough for any occasion:

• Serve slices with a dollop of whipped cream and fresh berries for an elegant dessert.
• Pair with a cup of strong coffee or espresso for the perfect afternoon treat.
• For a truly decadent experience, warm a slice slightly and top with a scoop of vanilla ice cream.
• This cake is the star of any brunch spread, especially when served alongside mimosas or coffee cocktails.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully! Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The amaretto actually helps the cake stay moist longer than typical pound cakes.

Freezing

This Almond Amaretto Pound Cake freezes wonderfully! For best results, freeze the unfrosted cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Make Ahead

You can bake this cake 1-2 days before serving, the flavors actually develop and deepen over time, making it even more delicious!

FAQs

Can I make this cake without the amaretto liqueur?
Absolutely! You can substitute the amaretto with almond-flavored coffee syrup for a non-alcoholic version, or even use milk with a bit more almond extract. The cake will still be delicious, though it will miss some of that signature amaretto depth.

Why did my pound cake crack on top?
Don’t worry, that’s actually a hallmark of a good pound cake! The crack forms as the exterior sets while the interior continues to rise. It’s perfectly normal and will be hidden once you flip the cake out of the bundt pan.

Can I use a different pan if I don’t have a bundt pan?
Yes! This batter works beautifully in two 9×5-inch loaf pans. Just reduce the baking time to about 50-60 minutes total, checking for doneness with a toothpick.

How do I know when my pound cake is perfectly done?
The cake should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Another test: gently press the top, it should spring back rather than leave an indentation.

This Almond Amaretto Pound Cake is one of those special recipes that combines simple ingredients into something truly extraordinary. The amaretto gives this bundt cake a sophisticated twist that makes it perfect for everything from holiday gatherings to Sunday suppers. I’ve made this cake countless times, and it never fails to impress! If you’re looking for a dessert that’s both elegant and comforting, be sure to Keep This Recipe in your collection. I’d love to hear if you try it, happy baking, friends!