• 1 cup whole milk
• 1 tablespoon white vinegar
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter softened
• 2 3/4 cup white granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• 1/4 cup amaretto

Amaretto sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 1/3 cup half & half
• 3 tablespoons amaretto

• Preheat oven to 325°f
• Grease a 10-inch bundt pan with baking spray or butter and flour it and set aside
• In small bowl whisk together milk and vinegar and set aside
• In a medium bowl whisk together flour baking soda and salt and set aside
• In large bowl of stand mixer cream butter and sugar until light and fluffy
• Beat in eggs one at a time then stir in vanilla and almond until well combined
• Beat in flour mixture alternating with milk and amaretto
• Pour batter into prepared bundt pan
• Bake for 55 to 65 minutes until center is set and a toothpick inserted comes out clean
• Allow cake to cool completely (in bundt pan) before inverting onto cake plat

Amaretto sauce:

• Combine the butter, brown sugar and white sugar in a small saucepan
• Heat over medium heat stirring often until smooth
• Add the cream and amaretto and bring to a simmer
• Simmer for 5 minutes stirring often
• Remove from heat and let cool for 10 minute
• Serve pound cake warm drizzled with amaretto sauce