Amaretto Pound Cake

judy sandifer


My sister gave me this recipe and she has now passed on. It is probably one of the Moistest pound cakes I have ever tasted. Everyone raves about it and I like to eat it with homemade vanilla ice cream or cold milk!

☆☆☆☆☆ 0 votes
30 Min
1 Hr 30 Min


4 stick
butter, room temperature(land-o-lake salted)
3 c
granulated sugar
eggs, room temperature
3 c
cake flour, sifted
1/4 tsp
8 oz
whipping cream
1 tsp
pure almond extract
1 Tbsp
pure amaretto extract


2 c
powered sugar
1/4 c
1/4 c
evaporated milk
1/2 tsp
pure almond extract
1/2 tsp
pure amaretto extract


1Preheat oven 300 degrees. Grease and flour or use baking spray a 15 cup tube pan. This makes a BIG pound cake a 10 or 12 cup will not work batter will run over. In a medium bowl sift flour and soda together, set aside. In a large bowl cream butter and sugar until light and fluffy. Add two eggs at time beating well after each addition. Add almond extract and amaretto extract. Add half dry mixture to wet mixture alternately with half whipping cream, starting with flour and ending with cream. Repeat, beating well after each addition. Mixture should now be very light and fluffy resembling the texture of Cool Whip.
2Dip mixture with a ladle into tube pan. Place in middle of oven and bake for 1hr. and 30 mins. Mine always cooks perfectly for that lenght of time but do a test for doneness. Remove cake from oven and place on cooling rack. Let cool for 10 minutes before removing from pan. Cool completely before icing.

In medium bowl mix all ingredients together until smooth. If you want more thicker glaze add more powdered sugar. This cake is best eaten the next day. ENJOY!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Southern