She Strengthens

Elevate Your Baking Game with This Boozy Pound Cake Recipe

When it comes to comforting desserts, a classic pound cake is a staple in every baker’s repertoire. But why settle for basic when you can add a touch of sophistication with a nutty, boozy glaze?

The Key to a Perfect Pound Cake

Pound cake’s signature density and richness come from using all-purpose flour. However, if you prefer a lighter texture, cake flour is a great alternative. Make sure to prepare your Homemade Amaretto ahead of time to get the most out of this recipe.

Holiday Baking? Try This Gingerbread Loaf Recipe Too!

Yield and Difficulty

• Yield: 1 (9-inch) loaf
• Difficulty: Easy
• Total Time: About 2 hours
• Active Time: 25 minutes

Ingredients

For the cake:

• 2 cups cake or all-purpose flour, plus more for coating the pan
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup Homemade Amaretto, or good quality store-bought amaretto
• 1 teaspoon vanilla extract

For the glaze:

• 3/4 cup powdered sugar
• 2 tablespoons plus 1 teaspoon Homemade Amaretto, or good quality store-bought amaretto
• 1/3 cup sliced almonds, toasted

Instructions

Prepare the Pan

Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter, then line the bottom with parchment paper, coating it with butter as well. Finally, coat the entire pan with flour, tapping out the excess.

Mix the Batter

Combine the measured flour, baking powder, and salt in a medium bowl and whisk to break up any lumps. Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the sugar and continue beating until light and fluffy. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.

Add Eggs and Flavorings

Return the mixer to medium speed and add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the bowl and paddle. Then, add half of the reserved flour mixture, beating until just incorporated. Add the amaretto and vanilla, mixing until just incorporated. Finally, add the rest of the flour mixture, mixing until just incorporated.

Bake and Cool

Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden, and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan and let cool completely on the wire rack.

Glaze and Decorate

While the cake cools, combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated. Drizzle the glaze over the cooled cake and sprinkle with toasted almonds.