Lemon Amaretto Cake Best Recipes

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ABSOLUTELY HEAVENLY AMARETTO CAKE

2023-02-04



Absolutely Heavenly Amaretto Cake image

This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.

Provided by breezermom

Categories     Dessert

Time 1h40m

Yield 1 10 inch cake

Number Of Ingredients 15

Ingredients:

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 cups cake flour, sifted
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) carton sour cream
  • 2 teaspoons almond extract
  • 1 teaspoon lemon extract
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3/4 cup Amaretto, divided
  • 3/4 cup orange marmalade
  • 1/4 cup plus 2 tbsp apricot preserves
  • 1/2-1 cup almonds, chopped, blanched, and toasted

Steps:

  • Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
  • Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
  • Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
  • Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

LEMON-AMARETTO BUNDT CAKE

2023-02-04



Lemon-Amaretto Bundt Cake image

A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes.

Provided by Outta Here

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1 1/2 cups sliced almonds
  • 1/2 lb unsalted butter, softened
  • 2 cups sugar
  • 2 tablespoons lemon zest, grated
  • 2 cups flour
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 5 eggs
  • 6 tablespoons sugar
  • 4 tablespoons amaretto liqueur

Steps:

  • Preheat oven to 350º F.
  • Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
  • Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
  • In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
  • Add flour, stir just until blended. Add lemon juice and extracts. Stir.
  • Add eggs one at a time, mixing after each addition.
  • With a rubber spatula, gently fold in the remaining almonds.
  • Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
  • While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
  • When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
  • Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.

Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4

LEMON-AMARETTO CAKE

2023-02-04



LEMON-AMARETTO CAKE image

Categories     Cake     Citrus     Nut     Dessert     Bake     Christmas     Easter     Christmas Eve

Yield 12 slices

Number Of Ingredients 14

Ingredients:

  • 1 ½ c. sliced almonds
  • ½ lb. (2 sticks) unsalted butter, softened
  • 2 c. granulated sugar
  • 2 tbsp. finely grated lemon zest
  • 2 c. unbleached all-purpose flour
  • 1 tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • ½ tsp. almond extract
  • 5 eggs
  • SYRUP:
  • 6 tbsp. granulated sugar
  • 5 tbsp. amaretto liqueur
  • 2 tbsp. fresh lemon juice

Steps:

  • 1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. 2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. 3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. 4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition. 5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil). 7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use. 8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. 9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.

AMARETTO CAKE

Web



Amaretto Cake image

Make and share this Amaretto Cake recipe from Food.com.

Provided by Yesi09

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

Ingredients:

  • 19 ounces yellow cake mix, 1 box
  • 4 eggs
  • 1 (5 1/8 ounce) package vanilla instant pudding mix
  • 2 tablespoons amaretto liqueur
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/4 teaspoon almond extract
  • 1/2 cup amaretto liqueur
  • 1 cup sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well.
  • Pour batter into the prepared pan.
  • Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
  • Remove cake from oven and while it is still warm, poke holes in the surface.
  • Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes.
  • Let the cake cool for at least 2 hours before removing from the pan.
  • To make Amaretto Glaze:
  • Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto.
  • Blend until smooth.
  • You may add more amaretto as needed.

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