Here’s a rich and moist Italian Cream Cheese Pound Cake recipe — perfect for a special occasion or just because you love dessert done right!
Italian Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional but adds great flavor)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and cream cheese together in a large mixing bowl until smooth and fluffy (about 3–5 minutes).
- Gradually add sugar, beating well after each addition until light and fluffy.
- Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture. Mix until just combined.
- Stir in vanilla extract, almond extract, coconut, and pecans (if using).
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Optional Glaze:
Mix powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over cooled cake.
Let me know if you want a version without nuts or coconut, or if you’d like a cream cheese frosting option instead of glaze!