Homemade Amaretto Pound Cake

A delightful pound cake infused with Amaretto liqueur, offering rich flavors and a buttery crumb, perfect for celebrations or cozy evenings.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 12 servings

Course: Celebration, Dessert

Cuisine: American

Calories: 350

Dry Ingredients

3 cups all-purpose flour You can substitute with cake flour for a lighter crumb.
0.5 teaspoon baking powder Fresh baking powder is essential for rise.
0.25 teaspoon salt Balances sweetness.

Wet Ingredients

1 cup butter, room temperature Use unsalted butter for better flavor control.
0.5 cup solid vegetable shortening Keeps the cake moist and gives it a lovely crumb.
3 cups sugar Granulated is best, but raw sugar can add a caramel flavor.
6 large eggs, room temperature Warm eggs mix better for a fluffier batter.
0.33 cup Amaretto Higher quality Amaretto enhances flavor.
0.25 teaspoon almond extract Enhances the almond flavor.
1 cup milk, room temperature Whole milk is preferred for richness.

Preparation

Preheat your oven to 350°F (175°C) and spray a 10-inch Bundt or tube pan with baking spray.
Sift together the flour, baking powder, and salt in a medium bowl.

Mixing

In a large bowl, cream together the butter, shortening, and sugar on medium speed until light and fluffy, about 5-6 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the Amaretto and almond extract until well combined.
Gradually add the sifted flour mixture, alternating with the milk, starting and ending with the flour.

Baking

Pour the batter into the prepared pan and bake for 80-90 minutes or until a toothpick comes out clean.
Cool in the pan for 30 minutes before inverting onto a platter and cooling completely.

For best results, ensure all wet ingredients are at room temperature. The cake can be glazed or served plain with powdered sugar.