Italian Cream Pound Cake with Cream Cheese Glaze

Italian Cream Pound Cake is the elegant cousin of the traditional pound cake—rich, moist, and infused with Southern charm. With a buttery base, hints of coconut and pecans, and topped with a luscious cream cheese glaze, it is the ultimate dessert for celebrations, family gatherings, or simply when you want to indulge in something special. Unlike airy sponge cakes, this one is dense yet velvety, a true comfort for cake lovers.

A Little History

Despite its name, Italian Cream Cake isn’t originally from Italy—it’s a Southern classic from the United States, popularized in the 20th century. Bakers added coconut, pecans, and cream cheese to elevate the traditional pound cake into something festive. Over time, it became a staple for weddings, Easter, Christmas, and Sunday suppers. Today, the Italian Cream Pound Cake is celebrated as both nostalgic and timeless.

Ingredients

For the Cake

• 1 cup unsalted butter, softened

• ½ cup vegetable shortening

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup whole buttermilk, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract (optional)

• 1 cup shredded sweetened coconut

• 1 cup finely chopped pecans (toasted if desired)

For the Cream Cheese Glaze

• 4 oz cream cheese, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 3–4 tablespoons milk or heavy cream

Instructions

Step 1: Prepare the Pan
Grease and flour a large Bundt pan or tube pan. Preheat oven to 325°F (163°C) for slow, even baking.

Step 2: Cream Butter and Sugar
In a large bowl, beat butter, shortening, and sugar until light and fluffy, about 5 minutes.

Step 3: Add Eggs
Add eggs one at a time, beating well after each addition.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Combine Wet and Dry
Alternate adding the flour mixture and buttermilk into the creamed butter-sugar mixture. Stir in vanilla and almond extract.

Step 6: Fold in Coconut and Pecans
Gently fold in shredded coconut and chopped pecans.

Step 7: Bake the Cake
Pour the batter into the prepared pan. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to finish cooling.

Step 8: Make the Glaze
Beat cream cheese until smooth. Gradually add powdered sugar, vanilla, and milk until the glaze is creamy and pourable.

Step 9: Glaze and Serve
Drizzle the glaze generously over the cooled cake. Sprinkle with extra pecans or coconut for decoration, if desired.

Formation of the Cake

The combination of butter and shortening gives the cake its signature crumb: butter provides richness while shortening adds tenderness. The buttermilk reacts with baking soda for lift, while coconut and pecans add texture and nutty sweetness. The glaze ties it all together with creamy tang.

For the Lovers of Cake

This cake is for those who love desserts that are decadent yet comforting. Lovers of coconut, pecans, and cream cheese will fall head over heels. It’s not just a cake—it’s a celebration of flavor, family, and tradition. Perfect for sharing with someone you love or for winning hearts at a gathering.

Conclusion

The Italian Cream Pound Cake with Cream Cheese Glaze is a beautiful marriage of Southern tradition and timeless flavors. Each slice tells a story: buttery richness, nutty crunch, tropical sweetness, and creamy tang. Whether enjoyed with coffee in the morning or as the crown jewel of a holiday table, it’s a dessert meant to be savored and remembered.