Amaretto-Almond Pound Cake


For a deliciously decadent dessert, drizzle homemade amaretto glaze over an almond-flavored pound cake.

Total Time: 3 Hours 5 minutes


  • 1 ¼ cups butter, softened
  • 1 package cream cheese, softened (3-oz.)
  • 2 ½ cups sugar
  • 3 tbsp almond liqueur
  • 1 tbsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 6 large eggs
  • ⅓ cup sliced almonds
  • Amaretto Glaze



  1. the oven to 325 degrees. Using a powerful electric stand mixer, combine the butter and cream cheese and beat until creamy. Add sugar gradually while beating at medium speed until frothy and light. Blend in the liquor and vanilla after adding them. A mixture of butter and flour should be added gradually, with each addition being beaten at low speed only until combined.
  2. One at a time, add eggs; after each addition, beat at low speed just until combined. In a 12-cup Bundt pan that has been dusted and greased, sprinkle almonds on the bottom before adding the batter.
  3. A long wooden pick put in the center of the dish should come out clean after baking at 325° for 1 hour, 5 minutes to 1 hour, 10 minutes.
  4. Prepare the Amaretto Glaze during the final 10 minutes of baking. After taking the cake out of the oven, drizzle warm amaretto glaze over the baked cake. (Continue spooning glaze over cake until all of it is used; let each addition soak into the cake.) In the pan, cool fully on a wire rack (about 1 hour and 30 minutes).


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