Almond Amaretto Pound Cake

The journey to discovering this cake all started with a suggestion for something with poppy seeds from Mark. In my searching to find the perfect poppy seed bake for Mark it led me to the question, lemon poppy seed or almond poppy seed, the two main stakeholders in the poppy seed realm. He chose almond, which ultimate led me to find this poppy seedless, but incredible looking almond cake.

Almond flavoring has always been a favorite of mine. When I was a barista at Tully’s (and still very repulsed by the taste of coffee at the time) I fell in love with the almond syrup, making these caramel macchiato-esque drinks with almond syrup and pumpkin spice drizzle. I love Sally’s sugar cookie recipes for her hint of almond flavoring she adds to them.

But this cake, takes almond flavoring to a whole new level in the very best of ways. It is almond-y, boozy, moist, and decadent. I was so excited about this recipe. There were hundreds of stellar reviews, and it had all the makings of an amazing cake. I bought a bundt pan just to make this cake. And let me tell you, this cake lived up to the hype. It was so good I had to make it twice. Once for Mark and a second time for my sister Erika’s birthday. Mark requested it for his birthday (which is a huge deal because there aren’t even sprinkles). If you want to impress a crowd, bake this cake. It can’t fail. It is that good.

https://www.dixiecrystals.com/recipes/Almond-Amaretto-Poundcake