Italian Cream Pound Cake with Cream Cheese Glaze

Introduction

If you love moist, buttery desserts, this Italian Cream Pound Cake with cream cheese glaze will be your next baking obsession.

When you think of classic Southern desserts with a touch of Italian flair, Italian Cream Pound Cake stands proudly at the top. This cake is incredibly rich, moist, and buttery, layered with textures of chopped pecans and sweet coconut flakes, and crowned with a luscious cream cheese glaze. Whether you’re hosting a family gathering, brunch, or holiday celebration, this dessert brings bakery-level indulgence right to your home kitchen.

What sets this cake apart is its soft crumb, flavorful coconut essence, and balanced sweetness. It combines the dense, buttery texture of a traditional pound cake with the irresistible flavors of coconut, vanilla, and toasted pecans. The final touch? A silky, tangy cream cheese glaze that drips over the golden top and invites every bite to be memorable.

If you love baking rich cakes like this, try this Lemon Cream Cake Recipe for a citrusy twist or this Pineapple Juice Cake if you’re in the mood for tropical vibes. They’re all loaded with high-CPC keywords and flavor.

Ingredients Italian Cream Pound Cake

For the Cake:

• 2 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 tsp coconut extract (optional)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (plus more for topping)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 ½ cups powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

Directions

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan. Make sure the pan is coated thoroughly to prevent sticking, especially in detailed Bundt molds.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and granulated sugar together until light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer. The air you incorporate now gives the cake its tender texture.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. This ensures a smooth batter and prevents curdling.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution before mixing with the wet ingredients.

Step 5: Alternate Flour and Buttermilk

Add the flour mixture to the creamed butter mixture in three additions, alternating with the buttermilk. Begin and end with flour. Stir in the vanilla extract, coconut extract, shredded coconut, and chopped pecans.

Step 6: Pour and Bake

Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Invert

Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and cool completely before glazing.

Tips & Variations

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
• Nut allergy? Skip the pecans or replace them with dried cranberries or mini chocolate chips.
• Boost the glaze: Add a tablespoon of lemon juice to the glaze for a citrus zing.
• Make it ahead: Bake the cake a day before and store it wrapped at room temperature. Glaze just before serving.
• Toasted coconut: For extra flavor, toast the shredded coconut in a dry pan until golden before adding it to the batter.
• High-altitude adjustment: Slightly decrease sugar and increase flour for better structure.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 7 days in the fridge. Allow to come to room temperature before serving.
• Freezer: Wrap slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.

Time & Yield

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Cooling Time: 30 minutes
• Total Time: ~2 hours
• Yield: Serves 12–14
• Calories: Approximately 420 per slice (without glaze)

Tools Used

• Electric mixer
• Mixing bowls
• Whisk
• Bundt or tube pan
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Final Thoughts

Italian Cream Pound Cake There’s something irresistible about the combination of buttery cake, coconut, pecans, and cream cheese glaze. This Italian Cream Pound Cake stands out not only for its flavor but for the way it brings people together. It’s the kind of cake that gets remembered, the one that makes guests ask for seconds and beg for the recipe.

Whether you’re a seasoned baker or just exploring Southern dessert recipes, this cake is an excellent addition to your collection. It’s full of flavor, rich in texture, and guaranteed to be a hit.

Want more rich and decadent treats? Try exploring this trusted AllRecipes version for comparison. And don’t forget to check out our full library of sweets at tinsuf.com.