If you’ve only had store-bought pound cake, you haven’t had pound cake.
Pound cake is probably one of the most under-appreciated desserts there is.
To most people, it’s just a last-minute dessert you grab at the store when you don’t have time to make something from scratch. It’s plain and heavy and not very exciting, but hey, it’s dessert.
But a homemade pound cake is a completely different matter. Made by hand and served fresh out of the oven, it’s a rich, moist, delectable treat that practically melts in your mouth. Yes, it takes time to whip up your own pound cake from scratch; you have to measure and mix the ingredients carefully, step by step, to achieve just the right velvety texture. But oh, it’s so worth it.
Another nice thing about homemade pound cake is that it’s easy to add your own little touches to the recipe. Like, say, lacing it with amaretto, that marvelous almond liqueur. Because if even a plain pound cake is a wonderful thing when it’s made from scratch, then an Amaretto Pound Cake, with a splash of amaretto in both the batter and the glaze, is a true work of art. Rich, tender, and bursting with almond flavor, it’s everything that a pound cake should be.
Amaretto Pound Cake
- Preheat oven to 325°F. Grease a 10-inch bundt pan and flour it. In a separate small bowl, mix together milk and vinegar. Set aside.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- Using a stand mixer (or a large mixing bowl and hand mixer) cream together butter and sugar until light and fluffy.
- Next beat in eggs one at a time, followed by vanilla and almond extract.
- Next slowly mix in 1/2 of your flour mixture, followed by your milk/vinegar mixture. Once well combined, mix in the other half of your flour mixture.
- Lastly, mix in your 1/4 cup of amaretto.
- Pour batter into your prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
- Allow cake to cool completely before inverting onto cake plate.
Amaretto Sauce:
- Over a medium heat, combine the butter, brown sugar and granulated sugar in a small saucepan. Stirring often, until smooth. Add the heavy cream and amaretto and bring to a simmer.
- Simmer for 5-7 minutes, stirring often. Remove from heat and let cool for about 10 minutes.
- Serve cake warm drizzled with amaretto sauce.
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Amaretto Pound Cake
Ingredients
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter softened
- 2 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1/4 cup amaretto
Amaretto Sauce
- 1 stick unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup Granulated Sugar
- 1/3 cup heavy cream
- 4 tsp amaretto
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan and flour it. In a separate small bowl, mix together milk and vinegar. Set aside.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- Using a stand mixer (or a large mixing bowl and hand mixer) cream together butter and sugar until light and fluffy.
- Next beat in eggs one at a time, followed by vanilla and almond extract.
- Next slowly mix in 1/2 of your flour mixture, followed by your milk/vinegar mixture. Once well combined, mix in the other half of your flour mixture.
- Lastly, mix in your 1/4 cup of amaretto.
- Pour batter into your prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
- Allow cake to cool completely before inverting onto cake plate.
Amaretto Sauce:
- Over a medium heat, combine the butter, brown sugar and granulated sugar in a small saucepan. Stirring often, until smooth. Add the heavy cream and amaretto and bring to a simmer.
- Simmer for 5-7 minutes, stirring often. Remove from heat and let cool for about 10 minutes.
- Serve cake warm drizzled with amaretto sauce.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Diane says
Going to make this cake.
Have made the Honey Bun cake – really good. My husband loves it – too sweet for me. Next time will put less glaze on my end of cake.
J says
Hi! Love this recipe and think it’s a great pound cake base. If I didn’t want to use amaretto every time, is there something I should sub for it such as milk?