Almond Amaretto Pound Cake

Why You’ll Love This Recipe

This Almond Amaretto Pound Cake is a dream come true for almond enthusiasts. Its dense yet moist crumb offers a melt-in-your-mouth experience, while the combination of amaretto liqueur and almond extract infuses each bite with a rich, aromatic flavor. The homemade almond cream cheese frosting adds a silky finish, and the slivered almonds provide a delightful crunch, making this cake a true showstopper.

Ingredients

For the Almond Amaretto Pound Cake:

• 2 and ¼ cups (330 grams) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ 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

• ¼ 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, at room temperature

• 2 ounces unsalted butter, at room temperature

• 2 and ½ cups confectioners' sugar, sifted

• ⅛ teaspoon salt

• 1 tablespoon amaretto liqueur

• ½ teaspoon almond extract

• 1 tablespoon heavy cream

For Decoration:

• ½ cup sliced almonds

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, ensuring all nooks and crannies are coated.

2. Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the unsalted butter and full-fat cream cheese on medium speed until smooth and creamy, about 1 minute.

4. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, approximately 3 minutes.

5. Incorporate Amaretto and Almond Extract: Beat in the amaretto liqueur and almond extract until fully combined.

6. Add Eggs: Add the large eggs one at a time, beating well after each addition to ensure they are fully incorporated.

7. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.

8. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.

10. Prepare the Frosting: In a medium bowl, beat together the full-fat cream cheese and unsalted butter until smooth. Gradually add the sifted confectioners' sugar and salt, beating until combined. Add the amaretto liqueur, almond extract, and heavy cream, and continue to beat until the frosting is light and fluffy.

11. Frost the Cake: Once the cake has cooled completely, spread the almond cream cheese frosting evenly over the top and sides.

12. Decorate: Sprinkle the sliced almonds over the frosting for added texture and visual appeal.

Servings and Timing

• Servings: Approximately 12 slices

• Prep Time: 30 minutes

• Cook Time: 60–75 minutes

• Inactive Time: 40 minutes (cooling)

• Total Time: 2 hours 10 minutes

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.

• Nut-Free Version: Omit the almond extract and slivered almonds, and replace the amaretto liqueur with a nut-free liqueur or additional vanilla extract.

• Flavor Twist: Incorporate chocolate chips or dried fruits like cranberries into the batter for added flavor and texture.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.

• Reheating: To enjoy a warm slice, microwave individual pieces for 15–20 seconds.

FAQs

How can I make this cake without amaretto liqueur?

You can substitute amaretto with an equal amount of almond extract or a mixture of almond extract and water to mimic the flavor.

Can I use a different type of pan?

While this recipe is designed for a bundt pan, you can use two 9-inch round cake pans. Adjust the baking time accordingly, as the cake may bake faster in smaller pans.

Is it necessary to use full-fat cream cheese?

Full-fat cream cheese provides the best texture and flavor for the frosting. Using reduced-fat versions may result in a less creamy consistency.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature and frost it just before serving.

How do I prevent the cake from sticking to the bundt pan?

Thoroughly grease the bundt pan with butter or shortening and dust it with flour. Alternatively, use a non-stick baking spray with flour for easier release.

Can I use salted butter instead of unsalted?

If using salted butter, reduce the added salt in the recipe by ¼ teaspoon to maintain the desired flavor balance.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I freeze the frosted cake?

It's best to freeze the unfrosted cake to maintain the quality of the frosting. Frost the cake after thawing.

How should I store leftover frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. Re-whip before using.

Can I add other flavors to the cake?

Feel free to experiment by adding spices like cinnamon or nutmeg, or mix-ins like chopped nuts or dried fruits to customize the flavor.

Conclusion

The Almond Amaretto Pound Cake is a delightful dessert that combines the rich flavors of almonds and amaretto liqueur in a moist, buttery cake. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. With its easy preparation and customizable options, it's a recipe worth adding to your baking repertoire.