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Almond Amaretto Pound Cake

Irresistibly Moist Almond Amaretto Pound Cake Recipe

This Almond Amaretto Pound Cake is a moist, buttery delight infused with amaretto liqueur for a truly decadent flavor experience.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 tablespoon Baking Powder Ensure it's fresh
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Essential for flavor
  • 1 cup Unsalted Butter Preferred for flavor
  • 8 ounces Full-Fat Cream Cheese Can substitute with Neufchâtel cheese
  • 1 1/2 cups Granulated Sugar Coconut sugar can be used
  • 1/2 cup Amaretto Liqueur Almond extract can be used in smaller amounts
  • 1 teaspoon Almond Extract No direct substitutes
  • 4 Eggs Chia or flax eggs for vegan option
For the Frosting
  • 8 ounces Full-Fat Cream Cheese Can substitute with Neufchâtel
  • 1/2 cup Butter Unsalted is preferred
  • 3 cups Confectioners' Sugar Add more for consistency
  • 1/4 teaspoon Salt Balances sweetness
  • 1/4 cup Amaretto Liqueur Almond extract can be used as non-alcoholic
  • 1/4 cup Heavy Cream Coconut cream can be used as non-dairy alternative

Equipment

  • 10-inch bundt pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter or non-stick spray.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Beat together the unsalted butter and full-fat cream cheese until smooth. Add granulated sugar and beat until light and fluffy.
  4. Mix in the amaretto liqueur and almond extract until fully combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Slowly add the dry ingredients, stirring gently until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, then reduce to 300°F (149°C) and bake for another 40-45 minutes.
  8. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
  9. For the frosting, beat together cream cheese and unsalted butter until creamy. Gradually add confectioners' sugar, then blend in salt, amaretto, almond extract, and heavy cream.
  10. Frost the cooled cake and sprinkle sliced almonds on top before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs and cream cheese are at room temperature for smoother batter. Grease bundt pan thoroughly to prevent sticking.

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