Introduction:

If you love the cozy richness of pound cake and the unmistakable aroma of almond, then this Almond Amaretto Pound Cake is your dream come true. Buttery, dense, and moist with a tender crumb, this cake is elevated with the warm, slightly sweet kick of Amaretto liqueur — and finished with a glossy almond glaze that seeps into every crack.

It’s elegant enough for holidays and celebrations, yet comforting enough to serve with coffee on a quiet afternoon. Whether you’re an almond lover, a pound cake purist, or a baker who just appreciates a dessert with a little liqueur flair, this one checks every box.

📝 Ingredients:

For the Cake:

1½ cups (3 sticks) unsalted butter, softened
2½ cups granulated sugar

6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder

½ teaspoon salt
1 cup whole milk
¼ cup Amaretto liqueur (such as Disaronno)

1 tablespoon almond extract
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2 tablespoons Amaretto
½ teaspoon almond extract
1–2 tablespoons milk (adjust for thickness)

Optional garnish: sliced almonds or toasted almond slivers

👩‍🍳 Preparation:

Step 1: Preheat the Oven

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or 10-inch tube pan generously, ensuring all crevices are covered.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, beat butter until creamy and smooth (about 1–2 minutes). Gradually add sugar and beat for 4–5 minutes until the mixture is light and fluffy.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. This ensures a stable emulsion and gives the cake its signature richness.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Add Dry & Wet Alternately

With the mixer on low speed, add the dry mixture to the butter mixture in three additions, alternating with milk and Amaretto, beginning and ending with flour. Stir in almond and vanilla extracts just until combined.

Step 6: Bake

Pour the thick, luscious batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

Tip: Check at the 1-hour mark and tent loosely with foil if it’s browning too quickly on top.

Step 7: Cool

Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack and cool completely before glazing.

🍶 Make the Amaretto Glaze:

In a small bowl, whisk together powdered sugar, Amaretto, almond extract, and enough milk to achieve a thick but pourable consistency. Drizzle generously over the cooled cake.

Top with toasted almonds or a light sprinkle of powdered sugar for an elegant finish.

🔄 Variation:

Boozier Glaze: Use all Amaretto (no milk) for an extra boozy kick.
Citrus Touch: Add orange zest to the batter for a fresh almond-orange vibe.

Chocolate Drizzle: Add a chocolate glaze for an almond-chocolate flavor pairing.
Mini Cakes: Use mini Bundt pans and adjust baking time to 25–30 minutes.

🍳 Cooking Note:

This cake is even better the next day — the almond and Amaretto flavors intensify as it sits. It’s ideal for making ahead for parties or holidays. Also, be sure your butter and eggs are room temperature for the best texture.

🍽️ Serving Suggestions:

Serve with espresso, cappuccino, or after-dinner drinks like Amaretto or Irish cream.
Add fresh berries and whipped cream for a summery twist.

Perfect as a brunch cake, afternoon snack, or elegant dessert centerpiece.
Try it toasted with a smear of almond butter for an indulgent breakfast!

💡 Tips:

Use high-quality Amaretto for the best flavor — it really shines in this recipe.

Don’t overmix once the flour is added — just combine until smooth.
Store covered at room temperature for up to 4 days, or in the fridge for a week.
Want to freeze? Wrap the unglazed cake tightly in plastic and foil and freeze for up to 2 months.

⏱️ Prep Time:

20 minutes

⏲️ Baking Time:

1 hour 15–25 minutes

⌛ Total Time:

1 hour 45 minutes (including cooling)

🧪 Nutritional Information (Approx. per slice – serves 12):

Calories: 520
Protein: 6g
Sodium: 180mg

❓ FAQs

Q: Can I make this without Amaretto?
A: Yes! Substitute with almond syrup or more milk and almond extract. The Amaretto adds a boozy note, but it’s not required for flavor.

Q: What if I don’t have a Bundt pan?
A: A tube pan works great. You can also divide into two loaf pans and reduce baking time to 50–55 minutes.

Q: Can I use almond flour?
A: No, almond flour will change the texture dramatically. Stick with all-purpose flour for best results.

Q: Is the alcohol cooked out?
A: Yes, in the cake it mostly bakes off. The glaze, however, retains the Amaretto unless you heat it or dilute with milk.

📝 Conclusion:

Almond Amaretto Pound Cake is one of those timeless, show-stopping desserts that feels both nostalgic and luxurious. Dense yet soft, fragrant with almond and sweet liqueur, and glazed to perfection — it’s a true bakery-style cake you can make right at home.

Whether you’re serving it at a family celebration or enjoying it with a quiet cup of coffee, this cake promises a slice of elegance in every bite.