This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!
Almond Amaretto Pound Cake Recipe
While I’ve never actually drank amaretto, I LOVE baking with it! Last week I made you a batch of almond amaretto chocolate chunk cookies and this week, we’re making ALMOND AMARETTO POUND CAKE! And it’s a welcome addition to the cake archives. Because this bundt cake is the definition of perfect! It’s crumb is dense yet moist and super buttery. And the flavor is so rich and almondy, without being overpowering! And to top it all off, the cream cheese frosting is silky smooth and spiked with a shot of amaretto liqueur and a little almond extract. Then the cake is simply garnished with a handful of slivered almonds and it’s ready to be served.
Almond Amaretto Pound Cake
This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!
Ingredients
For the Almond Amaretto Pound Cake:
- 2 and 1/4 cups (330 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces (340 grams) unsalted butter at room temperature
- 8 ounces (226 grams) full-fat cream cheese at room temperature
- 2 cups (397 grams) granulated sugar
- 1/4 cup (57 grams) amaretto liqueur
- 1 teaspoon almond extract
- 5 large eggs at room temperature
For the Almond Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, room temperature
- 2 ounces unsalted butter, room temperature
- 2 and 1/2 cups confectioners’ sugar, sifted, more if needed
- 1/8 teaspoon salt (tiny pinch!)
- 1 Tablespoon amaretto liqueur
- 1/2 teaspoon almond extract
- 1 Tablespoon heavy cream
For Decoration:
- 1/2 cup sliced almonds
Cheesy Potato & Smoked Sausage Casserole
Instructions
For the Almond Amaretto Pound Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Almond Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
- Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.