This homemade Amaretto Pound Cake has lots of almond flavor from both Amaretto and almond extract. It’s buttery, moist, and sweet and I love to serve it slightly warmed with fresh whipped cream and a few sliced strawberries.
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, (I use salted) room temperature
1/2 cup solid vegetable shortening
3 cups sugar
6 large eggs, room temperature
1/3 cup Amaretto
1/4 teaspoon almond extract
1 cup milk, room temperature
Preheat oven to 350 degrees and spray a 10-inch Bundt or tube pan with baking spray.
Sift together the flour, baking powder, and salt. Set aside.
Use an electric stand mixer to cream butter, shortening, and sugar until light and fluffy.
Add eggs one at a time. Scarped down the sides of the bowl and beat well after each addition.
Mix in amaretto and almond extract.
Add flour mixture, alternating with milk. beginning and ending with flour mixture.
Pour batter into prepared pan. Bake for 80 to 90 minutes.
Cool for 30 minutes before inverting onto a serving platter.