Italian Cream Pound Cake with Cream Cheese Glaze

by

🇮🇹 Italian Cream Pound Cake with Cream Cheese Glaze
Rich, moist, and decadent with a Southern twist on a European classic

📜 Introduction

Italian Cream Pound Cake is a luxurious, velvety dessert that blends the heartiness of Southern baking with Italian-inspired flavors like buttermilk, vanilla, and cream cheese. It’s a dense, moist cake that melts in your mouth and leaves behind a whisper of buttery sweetness. Often served during holidays, weddings, and celebrations, this cake is made even more irresistible with a smooth, tangy cream cheese glaze that hugs every golden crack and crevice.

This recipe brings out all the lovers of dessert—those who adore texture, those who crave richness, and those who love a beautiful cake centerpiece. Whether you’re baking for a birthday or just because you deserve something extraordinary, this pound cake promises satisfaction in every slice.

🧾 Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk (room temperature)
  • 1 tsp vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature

Optional Add-ins:

  • 1 cup sweetened shredded coconut
  • 1 cup finely chopped pecans or walnuts

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 ½ cups powdered sugar
  • 2–3 tbsp milk (adjust for consistency)
  • ½ tsp vanilla extract
  • Pinch of salt

🥣 Instructions

📌 Cake Preparation:

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or tube pan generously.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  3. In a small bowl, combine buttermilk and vanilla extract.
  4. In a large bowl, use a stand or hand mixer to cream the butter and sugar until light and fluffy (about 4-5 minutes).
  5. Add eggs one at a time, beating well after each addition.
  6. Alternate adding the flour mixture and the buttermilk mixture to the batter, beginning and ending with the flour. Mix until just combined.
  7. (Optional) Fold in coconut and/or nuts for texture and flavor.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

🍶 Glaze Preparation:

  1. In a bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar gradually, beating until no lumps remain.
  3. Mix in vanilla extract, salt, and milk one tablespoon at a time, until the glaze reaches a pourable consistency.
  4. Drizzle over the cooled cake generously.

🧁 Methods & Tips from Lovers of This Cake

  • Lover of Texture: Add toasted coconut or pecans for a surprising crunch.
  • Lover of Flavor: Swap vanilla extract for almond or coconut extract for a twist.
  • Lover of Presentation: Top with toasted coconut flakes or edible flowers for a stunning finish.
  • Lover of Moist Cakes: Wrap the cooled cake in plastic wrap and let it sit overnight—the flavor deepens by the next day!

🕰️ History & Formation

The Italian Cream Cake, despite its name, is more Southern than Sicilian. It emerged as a rich layer cake loaded with coconut, pecans, and cream cheese frosting—beloved in the American South for decades. This pound cake variation simplifies the classic version into a dense, single-layer masterpiece without sacrificing any flavor. The name pays homage to the original while giving it a butter-rich, pound cake twist.

🍰 Conclusion

Italian Cream Pound Cake with Cream Cheese Glaze is not just a dessert—it’s an experience. The rich crumb, sweet glaze, and nostalgic flavors make it the kind of cake you remember. Whether you’re sharing it with a lover, family, or savoring it alone with a cup of espresso, it brings a little bit of Southern-Italian magic to your table.

Would you like a printable PDF version or a variation with chocolate, lemon, or fruit filling? 🍋🍫🍓

Leave a Comment