Italian Cream Cheese Pound Cake

Introduction

Italian Cream Cheese Pound Cake is a decadent dessert that combines the richness of traditional pound cake with the silky smoothness of cream cheese and a touch of coconut and pecans. Moist, dense, and buttery, this cake is a classic that pairs beautifully with coffee, fruit toppings, or a simple dusting of powdered sugar.

Origin and Cultural Significance

Despite its name, Italian Cream Cheese Pound Cake is actually a Southern American creation rather than an Italian one. The “Italian” influence typically refers to ingredients like coconut and pecans, which are common in Italian Cream Cake, another Southern favorite. This cake blends the texture of pound cake with those same signature flavors, giving it a place of honor in many Southern kitchens during holidays, potlucks, and family gatherings.

Ingredients Quantity

Cake Batter:

1½ cups (340g) unsalted butter, softened
8 oz (225g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs
3 cups (375g) all-purpose flour
½ tsp salt
1 tsp vanilla extract
1 tsp almond extract (optional)
1 cup (100g) sweetened shredded coconut
1 cup (120g) chopped pecans (toasted, optional)

Optional Glaze:

1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract

Optional Additions

Substitute pecans with walnuts or almonds.
Add orange or lemon zest for a citrus note.
Mix in mini chocolate chips for a sweet surprise.
Add a layer of fruit preserves or a cream cheese glaze for extra flair.

Tips for Success

Ensure butter, cream cheese, and eggs are at room temperature before mixing.
Cream the butter, cream cheese, and sugar very well — this gives the cake its lift.
Do not overmix once flour is added to avoid a tough texture.
Toast the pecans for enhanced flavor.
Bake low and slow to prevent a dry cake — and don’t rush cooling!

Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 300°F (150°C).
Grease and flour a 10-inch Bundt pan thoroughly, or use baking spray with flour.

Step 2: Make the Batter

In a large mixing bowl, cream the butter and cream cheese until light and fluffy (about 3–5 minutes).
Gradually add the sugar and beat until the mixture is fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extract.
In a separate bowl, whisk together flour and salt.
Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
Fold in shredded coconut and chopped pecans.

Step 3: Bake

Pour batter evenly into the prepared pan.
Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.

Step 4: Add Optional Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled cake before serving.

Description

The Italian Cream Cheese Pound Cake is soft, dense, and buttery, with a fine crumb and sweet, nutty bites from coconut and pecans. It boasts a slightly crisp exterior and a moist interior, making it both elegant and indulgent.

Nutritional Information (Approximate per slice – based on 12 servings)

Calories: 520
Fat: 30g
Carbohydrates: 60g
Protein: 6g
Sugar: 42g
Fiber: 1g
Sodium: 200mg

Conclusion

This Italian Cream Cheese Pound Cake is a delightful dessert that brings richness and comfort in every slice. Whether served plain or dressed with glaze and berries, it’s a showstopper for holidays and celebrations — or simply a sweet treat with tea.

Recommendation

Serve with a dollop of whipped cream, fresh berries, or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Embracing Healthful Indulgence

To lighten it up, you can reduce sugar slightly, substitute part of the butter with Greek yogurt, or use low-fat cream cheese. Even small changes can make this indulgence more balanced while keeping it delicious.