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Amaretto Pound Cake
This homemade Amaretto Pound Cake has lots of almond flavor from both Amaretto and almond extract. It's buttery, moist, and sweet and I love to serve it slightly warmed with fresh whipped cream and a few sliced strawberries.
Course
Dessert
Cuisine
Southern
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
16
Ingredients
3
cups
all-purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
salt
1
cup
butter, (I use salted)
room temperature
1/2
cup
solid vegetable shortening
3
cups
sugar
6
large
eggs,
room temperature
1/3
cup
Amaretto
1/4
teaspoon
almond extract
1
cup
milk,
room temperature
Instructions
Preheat oven to 350 degrees and spray a 10-inch Bundt or tube pan with baking spray.
Sift together the flour, baking powder, and salt. Set aside.
Use an electric stand mixer to cream butter, shortening, and sugar until light and fluffy.
Add eggs one at a time. Scarped down the sides of the bowl and beat well after each addition.
Mix in amaretto and almond extract.
Add flour mixture, alternating with milk. beginning and ending with flour mixture.
Pour batter into prepared pan. Bake for 80 to 90 minutes.
Cool for 30 minutes before inverting onto a serving platter.