Amaretto Almond Pound Cake | A Moist & Easy Pound Cake Recipe! (2024)

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.

Table of Contents

• Why You’ll Love This Amaretto Almond Pound Cake Recipe
• What You Will Need
• Variations
• How To Store
• Get the Recipe
• More Must Make Desserts

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!

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

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!

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.

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