Almond Amaretto Pound Cake

This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!

Ingredients

For the Almond Amaretto Pound Cake:

• 2 and 1/2 cups (10 and 1/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt
• 12 ounces unsalted butter, at room temperature
• 8 ounces full-fat cream cheese, at room temperature
• 2 cups (14 ounces) granulated sugar
• 1/4 cup amaretto liqueur 
• 1 teaspoon almond extract 
• 5 large eggs, at room temperature
• For the Almond Cream Cheese Frosting:
• 4 ounces full-fat cream cheese, room temperature
• 2 ounces unsalted butter, room temperature
• 2 and 1/2 cups confectioners' sugar, sifted, more if needed
• 1/8 teaspoon salt (tiny pinch!)
• 1 Tablespoon amaretto liqueur 
• 1/2 teaspoon almond extract 
• 1 Tablespoon heavy cream

For Decoration: 

• Slivered almonds 

Instructions

1. For the Almond Amaretto Pound Cake:
2. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.

Read more please visit : bakerbynature.com

Share this post