Amaretto Cake

Elizabeth Winkler


An alternative to the popular lemon drizzle cake - everybody who has tried it loves it.
You can add more amaretto than is in the recipe depending on how strong you like it - sometimes I just slosh direct from the bottle into the mix. If you want to change this to lemon drizzle, just replace the amaretto in the cake with the zest of 1 lemon and the amaretto in the topping with the juice of 1 lemon.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 225 g
    unsalted butter, softened
  • 225 g
    caster sugar
  • 4
  • 2 Tbsp
    amaretto liqueur
  • 225 g
    self raising flour

  • 4 Tbsp
    amaretto liqueur
  • 3 Tbsp
    caster sugar

How to Make Amaretto Cake


  1. Heat oven to 180C/fan 160C/gas 4.
    Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy
    Add 4 eggs, one at a time, slowly mixing through
    Add the amaretto
    Sift in 225g flour then and mix until well combined
  2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
    Bake for 45-55 mins until a thin skewer inserted into the centre of the cake comes out clean
  3. While the cake is cooling in its tin, mix together the 4 tbsp amaretto and 3 tbsp caster sugar to make the drizzle
    Prick the warm cake all over with a skewer or fork, then pour over the topping
    Leave in the tin until completely cool, then remove and serve
    Will keep in an airtight container for 3-4 days

Printable Recipe Card

About Amaretto Cake

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: UK/Ireland
Other Tag: Quick & Easy

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