This is probably in the top five of my favorite cakes of ALL time. I absolutely love almond cakes…almond cookies…almond everything!! The cake is so incredibly moist and especially topped with the amaretto glaze (because I just can’t get enough almond flavoring and always need more in my life!) 🤣

Amaretto Pound Cake

Ingredients

For the Cake:

2 cups granulated sugar

2 oranges for orange zest

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup cold unsalted butter – cubed

1/2 cup whole milk

3/4 cup sour cream

4 large eggs

3 tablespoons amaretto liqueur

1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

For the Amaretto Glaze:

1 cup confectioners’ sugar

1/8 teaspoon salt

1 tablespoon amaretto liqueur

1 tablespoon while milk + plus more if needed

Directions

Preheat the oven to 350 degrees. Grease and flour a Bundt pan very well.

In a large mixing bowl, add the granulated sugar and orange zest. Use your fingers to rub together until the zest is well blended into the sugar.

Add the flour, baking soda, baking powder, and salt and whisk to combine all of the ingredients.

Add the cold cubed butter.

Use a hand-held mixer or stand-alone mixer to mix on low speed until the butter is incorporated and the mixture has a crumbly texture.

Add in the whole milk and continue to mix on low speed to blend the milk with all of the ingredients.

In a separate large mixing bowl, add the sour cream, eggs, amaretto, vanilla extract and almond extract. Whisk to combine.

Add the wet ingredients into the dry ingredients and mix on low speed until all of the ingredients are combined.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55-60 minutes. Use a toothpick to check the center to test if the cake is thoroughly done.

Remove from the oven. Cool for at least ten minutes before gently and carefully removing the cake from the pan. Use a table knife if necessary to insert on the sides to assist in loosening up the cake from the pan.

Allow the cake to cool completely before adding the Amaretto Glaze.

When the cake is completely cooled…make the Amaretto Glaze.

Directions:

In a small mixing bowl, add the confectioners’ sugar, salt, amaretto, and one tablespoon of whole milk. Whisk to combine the ingredients. Add more milk if necessary – at least one teaspoon at a time, until the glaze has a thick, drizzling consistency.

Drizzle the glaze over the cooled cake. Slice and enjoy 😉