ADVERTISEMENT
Introduction
If you love the rich, buttery texture of a classic pound cake and crave a hint of nutty sophistication, the Almond Amaretto Pound Cake is your next go-to dessert. This cake perfectly blends the smooth, aromatic flavor of amaretto liqueur with the delicate crunch of almonds, creating an indulgent yet elegant treat. Ideal for afternoon tea, festive gatherings, or a cozy weekend dessert, this cake is as versatile as it is delicious.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
2 tablespoons amaretto liqueur
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup almond flour (or finely ground almonds)
½ cup whole almonds, chopped (optional, for added texture)
Powdered sugar, for dusting (optional)
Instructions
Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and amaretto liqueur until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and almond flour.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Add Almonds (Optional): Fold in the chopped whole almonds if using, for a delightful crunch.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve: Dust with powdered sugar before serving for an elegant finish.
Serving and Storage Tips
Serve slices of this cake plain or with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the flavors.
Store the pound cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
Variations
ADVERTISEMENT
