Whether you're serving it for brunch or after a fancy dinner, this amaretto pound cake is a super easy sweet treat made extra moist with four eggs and sour cream.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
562 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
Step 2
Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
Step 3
Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
Step 5
To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.
Ingredients
1 teaspoon vanilla extract
1 ½ cups white sugar
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
⅛ teaspoon salt
1 teaspoon almond extract
1 cup unsalted butter, softened
1 teaspoon ground cinnamon (Optional)
1 ½ teaspoons baking soda
¼ teaspoon almond extract
1 pinch ground cinnamon (Optional)
4 eggs, room temperature
⅔ cup sour cream
⅓ cup amaretto liqueur
1 cup powdered sugar
1 tablespoon sliced almonds, or to taste (Optional)
