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Almond Amaretto Pound Cake

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A rich, buttery Almond Amaretto Pound Cake infused with amaretto liqueur and almond extract, topped with a creamy almond cream cheese frosting and garnished with slivered almonds.

Ingredients

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 Frosting:

4 ounces full-fat cream cheese, at room temperature

2 ounces unsalted butter, at room temperature

2 and 1/2 cups confectioners' sugar, sifted

1/8 teaspoon salt

1 tablespoon amaretto liqueur

1/2 teaspoon almond extract

1 tablespoon heavy cream

For Decoration:

1/2 cup sliced almonds

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 10-inch (12-cup) bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat unsalted butter and cream cheese on medium speed until smooth, about 1 minute.
  4. Gradually add granulated sugar, beat on medium-high until light and fluffy, about 3 minutes.
  5. Beat in amaretto liqueur and almond extract until combined.
  6. Add eggs one at a time, beating well after each addition.
  7. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  8. Pour batter into prepared bundt pan, smooth top with spatula.
  9. Bake for 60 to 75 minutes or until a toothpick inserted in center comes out clean.
  10. Cool cake in pan for 10 minutes, then remove to wire rack to cool completely.
  11. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add confectioners' sugar and salt, beating until combined.
  12. Add amaretto liqueur, almond extract, and heavy cream, beat until light and fluffy.
  13. Frost the cooled cake evenly with almond cream cheese frosting.
  14. Sprinkle sliced almonds over the frosting for decoration.

Notes

  • Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
  • Nut-Free Version: Omit almond extract, slivered almonds, and replace amaretto with a nut-free liqueur or vanilla extract.
  • Storage: Refrigerate in airtight container up to 5 days.
  • Freezing: Freeze unfrosted cake wrapped tightly for up to 2 months; thaw overnight before frosting.
  • Reheating: Microwave individual slices 15–20 seconds for a warm treat.
  • Use full-fat cream cheese for best texture and flavor.
  • Ensure thorough greasing and flouring of bundt pan for easy cake release.

Nutrition

Find it online: http://recipesbyjanet.com/almond-amaretto-pound-cake/