If you’re craving a moist, rich, and buttery dessert, the Italian Cream Cheese Pound Cake is the epitome of indulgence. With its velvety texture, aromatic vanilla-almond blend, and toasted pecans folded into every bite, this classic cake is a celebration of Southern baking with Italian flair. In this guide, we walk through every detail to help you craft a showstopping dessert that captivates both taste buds and hearts.
Ingredients You’ll Need (Measured for Precision)
For the Cake
Unsalted butter (softened) 1 cup (2 sticks)
Cream cheese (softened) 8 oz
Granulated sugar 3 cups
Large eggs (room temperature) 6
Pure vanilla extract 1 tablespoon
Almond extract 1 teaspoon
All-purpose flour 3 cups
Baking powder 1 teaspoon
Salt ½ teaspoon
Whole milk (room temperature) 1 cup
Toasted pecans (chopped) 1 cup
For the Optional Glaze
Powdered sugar 1 cup
Milk or heavy cream 2–3 tablespoons
Vanilla extract ½ teaspoon
Step-by-Step Instructions to Bake the Perfect Italian Cream Cheese Pound Cake
1. Prepare Your Oven and Pan
Preheat your oven to 325°F (165°C). Use a high-quality 10-inch Bundt or tube pan, thoroughly greasing and flouring every edge. The nooks of the pan are critical for the beautiful shape, so coat it evenly to prevent sticking.
2. Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Use a hand or stand mixer on medium speed for 3–4 minutes, until the mixture is smooth and fluffy. This step is crucial to incorporate air, ensuring a light texture.
Gradually add in the granulated sugar, continuing to beat at medium-high speed for another 3–4 minutes. The result should be a pale, creamy blend.
3. Add Eggs and Flavor Extracts
Crack the eggs one at a time, mixing well after each addition. This method allows the batter to fully absorb the eggs, maintaining a smooth consistency.
Mix in the vanilla extract and almond extract. These two flavors together provide a fragrant and sophisticated aroma that balances the richness of the cake.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution and prevents clumps.
Begin adding the dry ingredients to the batter in three additions, alternating with the whole milk. Start and finish with the dry mixture, and mix on low speed just until incorporated. Avoid overmixing, which can toughen the cake’s crumb.
5. Fold in the Toasted Pecans
Using a spatula, gently fold in the chopped toasted pecans. The toasting process enhances the flavor and adds a delightful crunch throughout the soft cake.
6. Pour, Bake, and Monitor
Pour the batter evenly into the prepared Bundt pan and smooth the top. Place in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes. Begin checking around the 1-hour mark with a toothpick; it should come out clean or with moist crumbs.
If the top begins browning too quickly, tent loosely with aluminum foil during the final 20–30 minutes.
7. Cool and Glaze
After baking, allow the cake to cool in the pan for 10–15 minutes. Then, invert carefully onto a wire rack and let it cool completely.
For the optional glaze, whisk together powdered sugar, milk or cream, and vanilla extract until silky. Adjust consistency by adding more milk if needed. Drizzle over the cooled cake for a glossy, sweet finish that makes the dessert visually stunning and even more indulgent.