Best Homemade Amaretto Pound Cake: A Moist & Flavorful Delight

Step into a world of sophisticated sweetness with this incredible Amaretto pound cake. It elevates a beloved classic to new heights, infusing every bite with the warm, nutty essence of Amaretto liqueur. This isn’t just a cake; it’s an experience—a harmonious blend of simple charm and decadent indulgence. Whether enjoyed alongside a steaming cup of coffee, a robust tea, or as the grand finale to a special meal, its irresistible flavor and tender crumb will leave a lasting impression. Prepare to fall in love with a cake that truly gets better with every slice.

Amaretto pound cake on a black plate, perfectly sliced and ready to serve. — A beautifully glazed Amaretto pound cake, served on a elegant dark plate.

Why You Will Love This Amaretto Pound Cake Recipe

This Amaretto pound cake is not just another dessert; it’s an elegant twist on the traditional sour cream pound cake, designed to impress with minimal effort. What sets it apart is the luxurious infusion of sweet almond flavor from the Amaretto liqueur, which permeates every fiber of the cake. Each forkful reveals a sumptuously tender crumb and an irresistibly moist texture, beautifully contrasted by a slightly crisp, golden-brown crust. This meticulous balance of textures and flavors creates a truly memorable dessert.

Beyond its exquisite interior, this pound cake is generously crowned with a rich, buttery Amaretto glaze. This glaze isn’t merely a topping; it’s an integral part of the experience, seeping into the cake to add an extra layer of moisture and a delightful burst of almond sweetness. Despite its decadent results, this recipe is surprisingly straightforward to prepare, making it a perfect choice for both casual family gatherings and more formal celebrations. It’s a dessert that speaks of sophistication without demanding complex techniques, allowing you to enjoy the baking process as much as the eating.

If you’re a fan of classic pound cakes, you’ll surely appreciate the variety and quality of our other recipes. Be sure to explore the timeless Old Fashioned Sour Cream Pound Cake, the seasonal delight of Apple Cider Pound Cake, and the utterly fabulous Peach Pound Cake. Each offers a unique flavor profile while maintaining the beloved moist and tender characteristics of a perfect pound cake.

Essential Ingredients for Your Amaretto Pound Cake

Crafting the perfect Amaretto pound cake begins with selecting the right ingredients and ensuring they are prepared correctly. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that signature moist and flavorful result:

All-Purpose Flour: The structural backbone of our cake. Sifting it ensures a lighter, lump-free batter.
Baking Soda: A leavening agent that helps the cake rise and contributes to its tender texture.
Kosher Salt: Enhances all the flavors, balancing the sweetness and adding depth.
Unsalted Butter (softened): Creaming softened butter with sugar creates air pockets, essential for a light and fluffy pound cake. Using unsalted butter allows you to control the overall saltiness.
Granulated Sugar: Provides sweetness and works with the butter to create that airy, creamy base.
Large Eggs (room temperature): Room temperature eggs incorporate more easily into the batter, leading to a smoother emulsion and a more uniform cake texture. They also contribute to the cake’s richness and structure.
Sour Cream (room temperature): A secret weapon for moistness! Sour cream adds tanginess and keeps the cake incredibly moist and tender. Again, room temperature is key for smooth mixing.
Amaretto Liqueur: The star of the show! This almond-flavored Italian liqueur provides the distinctive warm, nutty flavor that defines this pound cake.
Vanilla Extract: A classic flavor enhancer that complements the almond notes beautifully.
Almond Extract: Boosts the natural almond flavor, making it more pronounced and luxurious.

For the Amaretto Butter Glaze:

Sugar: Forms the base of the sweet glaze.
Unsalted Butter: Adds richness and a smooth consistency to the glaze.
Amaretto: Infuses the glaze with even more delightful almond flavor.
Water: Helps thin the glaze to the perfect pouring consistency.

Ingredients needed for an Amaretto pound cake, laid out on a kitchen counter. — All the high-quality ingredients ready to be transformed into a decadent Amaretto pound cake.

For a complete list of ingredients and precise amounts, please refer to the detailed recipe card provided below.

How To Make This Fabulous Amaretto Pound Cake

Prepare Your Pan and Oven: Preheat your oven to 325°F (163°C). This lower temperature helps the pound cake bake slowly and evenly, preventing a dry crust and ensuring a moist interior. Thoroughly grease and flour a 10-12 cup tube pan or Bundt pan. Make sure every crevice is coated to ensure easy release. Alternatively, use a high-quality baking spray with flour.

Pro Tip: For an even easier cake release, refrigerate your prepared pan while you mix the batter. The chilled grease helps the cake pull away cleanly from the pan as it bakes.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined. This step ensures that the leavening agent and salt are evenly distributed throughout the dry mixture, leading to a uniform rise and flavor in the cake. Set this mixture aside for later.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed for a good 3-5 minutes, or until the mixture becomes visibly light, fluffy, and a pale yellow color. This crucial step incorporates air into the batter, which is essential for the pound cake’s signature tender and airy texture. Don’t rush this part!

The butter and sugar mixture, whipped to a perfect light and fluffy consistency.
Incorporate Eggs: Add the large eggs one at a time to the butter and sugar mixture. After each egg addition, beat well until fully incorporated. It’s important to scrape down the sides of the bowl frequently with a spatula to ensure all ingredients are evenly mixed and no pockets of uncreamed butter remain. This creates a smooth, emulsified batter.

Mixing in eggs one at a time for a smooth batter.

The batter after eggs have been fully incorporated, smooth and creamy.
Alternate Dry and Wet Ingredients: Now, you’ll alternately add the whisked flour mixture and the room-temperature sour cream to the batter. Begin by adding about one-third of the flour mixture, mixing on low speed until just combined. Then, add half of the sour cream, mixing gently. Repeat with another third of the flour, the remaining sour cream, and finally, the last third of the flour. The key here is to mix until *just* incorporated to avoid overmixing, which can lead to a dense, tough cake.

Alternating dry ingredients into the rich batter.

The perfectly smooth and lump-free pound cake batter.
Add Flavorings: Once the flour and sour cream are just incorporated, add the vanilla extract, almond extract, and Amaretto liqueur. Mix again on low speed for just a few seconds until these flavorings are evenly distributed. Be careful not to overmix at this stage.
Fill the Pan: Pour the finished batter evenly into your prepared tube or Bundt pan. Gently smooth the top of the batter with a spatula to ensure an even bake and a beautiful presentation.

The ready-to-bake pound cake batter.

Batter settled into the Bundt pan, awaiting its transformation.
Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 25 minutes. Baking times can vary slightly depending on your oven, so start checking for doneness at the 1 hour and 15 minute mark. Insert a long wooden skewer or toothpick into the center of the cake; it should come out clean when the cake is fully baked.
Prepare Amaretto Glaze: During the last 5 minutes of your cake’s baking time, begin preparing the delightful Amaretto glaze. In a small saucepan, combine the sugar, unsalted butter, Amaretto liqueur, and water. Place the saucepan over medium heat and whisk constantly. Bring the mixture to a gentle simmer and continue to cook for exactly three minutes, allowing the sugar to fully dissolve and the flavors to meld, creating a perfectly smooth and flavorful glaze.

The simple ingredients for the glaze, gently simmering.

The Amaretto glaze, rich and ready to be poured.
Glaze the Warm Cake: Once the cake is baked, remove it from the oven. While it’s still warm in the pan, use a skewer or a thin toothpick to poke numerous holes all over the surface of the cake. These holes will act as tiny channels for the glaze. Carefully use a butter knife to loosen the cake from the sides and center tube of the pan. Then, slowly and carefully pour the warm Amaretto glaze evenly over the cake, allowing it to seep generously into all the poked holes and saturate the cake. This step is key for an incredibly moist and flavorful result.

Creating channels for the delicious glaze to absorb.

The warm glaze being drizzled over the cake, soaking into every part.
Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. This cooling period helps the cake set and makes it easier to remove. After this initial cooling, carefully invert the cake onto a wire rack or a serving plate to cool completely. Once fully cooled, the flavors will have deepened, and the glaze will have set beautifully. Slice, serve, and savor every exquisite bite of your homemade Amaretto pound cake!

The glistening Amaretto pound cake, cooling to perfection.

A finished Amaretto pound cake, ready for slicing.

Serve and enjoy the rich, buttery, and almond-infused goodness!

A slice of Amaretto pound cake on a black plate, revealing its moist interior. — Each slice promises a moist, flavorful experience.

Amaretto pound cake on a black plate, garnished with a few almonds. — A whole Amaretto pound cake, showcasing its beautiful glaze and elegant form.

Baking Tips for the Perfect Amaretto Pound Cake

Room Temperature is Key: Always use room-temperature butter, eggs, and sour cream. This ensures they emulsify properly, creating a smoother, more uniform batter and a cake with a superior, more tender texture. Plan ahead and take these ingredients out of the fridge at least an hour before you start baking.
Creaming Method Matters: Don’t skimp on creaming the butter and sugar. The full 3-5 minutes allows sufficient air to be incorporated, which is crucial for a light and fluffy pound cake, preventing it from becoming overly dense. Look for a pale, airy consistency.
Egg Addition Technique: Crack eggs individually into a separate small bowl before adding them to the batter. This prevents any shell fragments from getting into your cake and allows you to easily remove a bad egg without ruining the entire mixture.
Avoid Overmixing: Once you start adding the flour mixture, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and chewy cake rather than a tender one.
Test for Doneness Accurately: Oven temperatures can vary. Begin checking your cake at 1 hour and 15 minutes. A toothpick or skewer inserted into the very center should come out clean, without any wet batter attached. If it’s not quite done, continue baking in 5-minute increments.
Glazing Technique: For an alternative glazing method, after cooling for 10-15 minutes in the pan, invert the cake onto a serving plate or wire rack (with a tray underneath to catch drips). Slowly drizzle the warm Amaretto glaze over the entire cake, allowing it to gradually soak in and create a beautiful, even coating. This method often results in a smoother finish for presentation.

Delicious Variations to Try

Toasted Almonds: For added texture and intensified almond flavor, sprinkle a generous amount of lightly toasted sliced almonds over the wet Amaretto glaze just after pouring. This also adds an elegant visual appeal.
Chocolate Chip Amaretto: For a decadent twist, gently fold 1 cup of mini chocolate chips into the batter during the final stages of mixing, just before pouring it into the pan. The chocolate and almond flavors are a match made in heaven!
Berry Topping: Serve individual slices with a vibrant topping of fresh mixed berries (strawberries, raspberries, blueberries) or a homemade berry compote. The tartness of the berries provides a wonderful contrast to the sweet, nutty cake.
Citrus Zest: Add 1-2 teaspoons of fresh orange or lemon zest to the batter along with the vanilla and almond extracts. Citrus complements almond flavors beautifully, adding a bright, aromatic lift to the cake.
Cream Cheese Glaze: Instead of the Amaretto butter glaze, consider a luscious cream cheese frosting or glaze. Beat softened cream cheese with powdered sugar, a splash of Amaretto, and a touch of vanilla for a richer, tangier topping.

Frequently Asked Questions About Amaretto Pound Cake

Can I make this pound cake ahead of time?

Absolutely! This Amaretto pound cake is an excellent make-ahead dessert. In fact, many believe the flavors deepen and become even more pronounced and delicious overnight. Once completely cooled and glazed, store it covered tightly at room temperature. It will stay wonderfully fresh and moist for up to 4-5 days, making it perfect for entertaining or enjoying throughout the week.

How should I store leftover pound cake?

To maintain its freshness, store any leftover pound cake covered with plastic wrap or in an airtight container at room temperature for up to 4-5 days. If you need to store it longer, wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Can I substitute almond extract if I’m out of Amaretto?

While Amaretto liqueur provides a unique depth and warmth that almond extract alone cannot fully replicate, if you’re out of Amaretto, you can increase the amount of almond extract slightly (e.g., use 1.5 teaspoons instead of 0.5 teaspoons) and perhaps add a tablespoon or two of milk or water to maintain the liquid balance. The Amaretto liqueur is integral to the authentic “Amaretto pound cake” experience, but a strong almond extract will still deliver a delicious almond flavor. Vanilla extract alone works for a more traditional pound cake, but for an Amaretto cake, that distinctive almond flavoring is definitely what we’re aiming for.

Can I bake it in loaf pans?

Yes, you can certainly bake this pound cake recipe in loaf pans! This recipe yields enough batter for two standard 9×5-inch loaf pans. When baking in loaf pans, you will need to adjust the bake time. Typically, they will bake for approximately 60–70 minutes at 325°F (163°C). Always check for doneness by inserting a toothpick into the center of the loaf; it should come out clean. Be sure to grease and flour your loaf pans thoroughly, just as you would a Bundt pan.

What does “pound cake” mean?

Traditionally, pound cake gets its name from its original recipe, which called for a pound each of butter, sugar, eggs, and flour. This classic ratio gives pound cake its dense, rich, and moist texture. While modern recipes, like this Amaretto version, often adjust these ratios and add other ingredients like sour cream or leavening agents for specific textures, the core characteristic of a rich, buttery, and substantial cake remains.

Other Amazing Desserts to Explore

If you loved this Amaretto Pound Cake, you’re in for a treat! Here are a few more delectable dessert recipes from our collection that are sure to satisfy your sweet tooth and impress your guests:

Coconut Cream Lush: A dreamy, layered dessert featuring a crispy crust, creamy coconut filling, and a fluffy whipped topping. Perfect for coconut lovers!
Red Velvet Brownies with Cream Cheese Frosting: Indulgent, fudgy red velvet brownies topped with a tangy and sweet cream cheese frosting. A delightful twist on two favorites.
Best Homemade Carrot Cake: A classic favorite, our carrot cake is incredibly moist, spiced to perfection, and generously frosted with a rich, tangy whipped cream cheese frosting.

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Amaretto pound cake on a black plate, with a perfect slice removed.

Amaretto Pound Cake Recipe

Rich flavors and velvety texture made easy! Indulge with this buttery and moist Amaretto pound cake. Perfect for any occasion, its sweet almond notes will delight everyone.

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Servings: 16

Calories: 448 kcal

Ingredients

For the Cake

3 cups All-purpose flour
¼ teaspoon Baking Soda
½ teaspoon Kosher salt
1 cup Unsalted butter (softened)
3 cups Sugar
6 large Eggs (room temperature)
½ cup Sour Cream (room temperature)
½ cup Amaretto liqueur
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract

Amaretto Butter Glaze

1/2 cup Sugar
1/4 cup Butter (unsalted)
2 tbsp Amaretto
1 tbsp Water

Instructions

Preheat your oven to 325°F (163°C). Grease and flour a tube pan or bundt pan thoroughly (or use baking spray).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together for 3-5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Alternate adding the flour mixture and sour cream, beginning and ending with the sour cream. Mix until just combined to avoid overmixing.
Add the vanilla extract, almond extract, and amaretto liqueur, then mix again until fully incorporated.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 1 hour and 15-25 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 1 hour and 15 minutes.
During the last 5 minutes of baking, prepare the Amaretto Butter Glaze. In a small saucepan over medium heat, whisk together sugar, butter, amaretto, and water.
Bring to a simmer and cook for 3 minutes, stirring frequently, until the sugar is dissolved and the glaze is slightly thickened.
Once the cake is done, remove it from the oven. Use a skewer or toothpick to poke numerous holes across the surface. Carefully loosen the cake from the sides and center of the cake pan with a butter knife.
Carefully pour the warm glaze over the warm cake while it’s still in the pan, allowing it to seep into the holes.
Let the cake cool in the pan for 10-15 minutes on a wire rack, then invert it onto a serving plate or wire rack to cool completely.
Once completely cool, slice, serve, and enjoy your delicious Amaretto Pound Cake!

Notes

Store the completely cooled cake covered in an airtight container at room temperature for up to 4-5 days, or freeze it wrapped tightly for up to 3 months for longer storage. Ensure it’s fully cooled before wrapping to prevent condensation.

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