Lemon Amaretto Cake Best Recipes

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ABSOLUTELY HEAVENLY AMARETTO CAKE

2021-04-04



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

2022-10-06



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

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