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Amaretto Pound Cake
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4.91 from 10 votes

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 16


  • 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


  • 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.