This post may contain affiliate links that won’t change your price but will share some commission.

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it’s rich, buttery, moist, and completely, insanely delicious!

 Amaretto Pound Cake


Amaretto is a sweet, almond-flavored, Italian liqueur.

I’m sharing my favorite Amaretto Pound Cake with you today.

If you grew up in the South there are two things you grew up eating: pound cake and biscuits!

And everybody has a favorite Pound Cake recipe, most likely, it’s the one your Mother or Grandmother made.

Well, not me, no, I don’t have a favorite Pound Cake recipe…

I have three favorite Pound cake recipes!!!

Amaretto Pound Cake

Almond Amaretto Pound Cake

Yep, three! And, trust me I’ve tried a lot of Pound Cake recipes! It’s my most favorite thing ever to make!! Unfortunately, it’s surprising to me that I don’t have one on the blog yet (and I’ve been blogging for a year!)

So, What’s my excuse reason for baking you an Amaretto Pound Cake today? Glad you asked. Randomly, my friend sent me a dozen eggs that were already cracked! Twelve eggs in a bowl. I know so random! People do random food-stuff like this to me. Are you asking yourself why he wanted 12 egg shells? Yeah, I thought so! He needed the shells for calcium for his tomato plants! Did you know tomato plants need calcium, and apparently a lot of it, in the soil or the tomatoes will rot on the vines?

Sorry, I said rot.

Maybe it’s true, maybe it’s not, maybe it’s an old wives tale, but he has 12 crushed eggs shells around his tomato plants. We’ll see if it works! I’ll keep you posted.

Enough jibber jabber, let’s get to this awesome recipe!


Amaretto Pound Cake


  1. Read the recipe through completely at least twice so you know what comes next.
  2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rising. As well, always place your baking pan on a cookie sheet to catch any overflows.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter.
  6. Use real butter. No margarine!
  7. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.

For all my pound cake baking tips and techniques, please read Bake the Perfect Pound Cake

While you’re here, check out these recipes

  1. Amaretto Peach Upside Down Pound Cake
  2. 10 Ridiculously Easy Pound Cake recipes
  3. Coffee Cake Pound Cake
  4. Orange Creamsicle Pound Cake
Amaretto Pound Cake

Amaretto Pound Cake

This pound cake flavored with an almond liqueur. It's rich, buttery, moist, and completely, insanely delicious!
Author: Paula
4.77 from 51 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings


  • 3 cups all-purpose flour measured correctly
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter room temperature
  • 1/2 cup solid vegetable shortening
  • 3 cups sugar
  • 6 large eggs room temperature
  • 1/3 cup Amaretto liqueur
  • 1 cup milk room temperature


  • Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake. Alternately, you can use Wilton Cake Release.
  • Preheat oven to 350 degrees.
  • Sift flour, salt, and baking powder together.
  • Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in Amaretto.
  • Add milk and flour alternately, beginning and ending with flour mixture.
  • Pour batter into prepared tube pan.
  • Bake for 1 hour 30 minutes. (Start checking at 1 hour 20 minutes, your oven may be hotter than mine.)
  • Cool in pan on wire rack 30 minutes before inverting on a platter.


As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share with your friends. 
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 444kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 158mg | Potassium: 91mg | Fiber: 1g | Sugar: 40g | Vitamin A: 494IU | Calcium: 41mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can find more recipes at my Recipe Index and at Meal Plan Monday


  1. I just pinned this and can’t wait to make it! I would like to put something over this when served like a sauce or something? Not a fan of whipped cream. Any suggestions?

  2. Can you substitute Truvia for the sugar since I am diabetic. Also trying to use a different flour like Almond flour. Could you use that!!

  3. 5 stars
    I made this cake yesterday. Absolutely delicious. I have been making various pound cakes from other cookbooks recently trying to achieve moistness without getting “gummy”. This was excellent. I am glad to have found your site. Thank you for the recipe and all your work explaining so much.
    I will note that for me, baked in about 1 hour and 10 minutes. I double checked the oven temp in the recipe, and it is 350. I noticed some of your pound cakes bake at 325. Although I have a thermometer in my oven, and check the temp often it may not hold steady temp all the time. Thank you again. Will be trying some more of your variations. I love pound cake.

    1. Thanks so much for your feedback. I have found that except for the 2 largest pound cakes (the Mile High and Blue Ribbon) that I can cook at either 350 or 325 without any difference in final result. So sometimes I ‘speed’ up the process at 350 🤦‍♀️ Very smart to keep the thermometer in the oven! I was shocked to see the fluctuations in temperature when I calibrated my oven the first time.

  4. 5 stars
    I am an avid baker, like new recipes. Amaretto is my favorite. I gave you 5 stars without trying the recipe, it sounds great. This recipe is next on my list. Thank You Joyce

  5. Paula, My sister and I have been looking for a pound cake recipe for years. It is a heavy , moist, almost gummy (but not quite), pound cake. It has an almond flavoring to it and is sometimes used in wedding cakes. The times I have tasted the cake at functions it just so happens it’s always a “secret” recipe. No one will give me the recipe! Seriously! One lady said the only thing she would tell me was it has “lots of butter”. Would you possibly have a recipe like this. It usually has a white icing.

  6. 5 stars
    I saw the chocolate pound cake recipe earlier. I plan to make it for a friend for her birthday but then I saw the amaretto pound cake and wondered, How can I adjust the chocolate pound cake recipe to include amaretto. It just sounds like a wonderful flavor blend. So, what do you suggest?

  7. 5 stars
    Has anyone used a 1 to 1 gluten free flour in this recipe? Pound cake is my favorite, as is amaretto. It sounds like a lovely wish come true!

    1. You can substitute coconut oil for any fat, such as butter, vegetable oil, olive oil, or shortening at a 1:1 ratio. HOWEVER, in baking, it will probably change the texture especially in pie crusts and pound cakes. I would refrigerate the coconut shortening so that it’s solid when you put it into the batter.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!