Italian Cream Pound Cake with Cream Cheese Glaze

Italian Cream Pound Cake is a decadent and moist cake that brings the perfect balance of richness, texture, and flavor. It combines the nutty crunch of pecans, the tropical sweetness of coconut, and the velvety softness of cream cheese glaze. Whether served for special occasions or as a simple indulgence with coffee, this cake is bound to impress. This recipe provides a step-by-step guide to making an Italian Cream Pound Cake, along with variations, tips, and serving suggestions.

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (adjust for desired consistency)
• 1/2 cup toasted pecans, for garnish
• 1/2 cup toasted coconut flakes, for garnish

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This step ensures a tender and airy cake.

Step 4: Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract for extra depth of flavor.

Step 5: Incorporate Dry Ingredients and Buttermilk

Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans. Do not overmix to maintain the cake’s tender texture.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.

Step 9: Prepare the Cream Cheese Glaze

In a bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and milk until the glaze is creamy and pourable.

Step 10: Glaze and Garnish

Drizzle the glaze over the cooled cake and sprinkle with toasted pecans and coconut flakes for added texture and flavor.

Variations:

• Chocolate Version: Add 1/2 cup of cocoa powder to the flour mixture for a chocolate twist.
• Citrus Infusion: Add zest of 1 lemon or orange for a refreshing citrus note.
• Nut-Free Option: Skip the pecans and increase the coconut for a nut-free alternative.
• Mini Pound Cakes: Use muffin tins for individual servings with reduced baking time to 25-30 minutes.

COOKING Note:

• Ensure all ingredients are at room temperature for even mixing.
• Avoid overmixing once the dry ingredients are added to keep the cake tender.
• Check the cake after 60 minutes; overbaking may result in dryness.

Serving Suggestions:

• Serve warm with a cup of coffee or tea.
• Top with fresh berries for a fruity contrast.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

• For extra moistness, substitute half of the butter with cream cheese.
• To enhance the flavor, toast the coconut and pecans before adding them.
• Make-ahead tip: The cake can be baked a day in advance and glazed before serving.
• For a smooth glaze, sift the powdered sugar before mixing.

Prep Time: 20 minutes

Cooking Time: 60-70 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Slice):

• Calories: 420
• Protein: 5g
• Sodium: 220mg
• Fat: 22g

FAQs:

1. Can I freeze Italian Cream Pound Cake?

Yes! Wrap the cooled cake in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before glazing.

2. How do I store leftovers?

Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I make this cake without buttermilk?

You can substitute buttermilk with 1 cup of milk + 1 tablespoon of vinegar or lemon juice.

4. Why is my pound cake dense?

Overmixing or not creaming the butter and sugar properly can make the cake dense. Make sure to follow the steps carefully.

5. Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and add a slightly different nutty flavor.

Conclusion

Italian Cream Pound Cake with Cream Cheese Glaze is a delightful and indulgent dessert that perfectly combines texture and flavor. With its rich, buttery taste, crunchy pecans, and sweet coconut, this cake is ideal for celebrations, afternoon tea, or simply as a treat for yourself. Whether you follow the classic recipe or try a variation, this pound cake is guaranteed to become a favorite in your home. Enjoy baking and sharing this delicious creation!

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