Italian Cream Pound Cake with Cream Cheese Glaze is a delightful dessert that will surely impress your family and friends. This cake is moist, rich, and has a lovely flavor from the coconut and pecans. Topped with a creamy glaze, it’s a treat you won’t want to miss!
Why Make This Recipe
You should definitely try making this cake because it’s not only delicious but also simple to prepare. The combination of flavors makes it perfect for special occasions or even a regular family dinner. Plus, it’s a great way to bring everyone together around the table.
How to Make Italian Cream Pound Cake with Cream Cheese Glaze
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 325°F (160°C). Grease and flour a bundt cake pan.
- In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until it becomes light and fluffy.
- Add the eggs one at a time, mixing well after each egg.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix in the vanilla extract, almond extract, shredded coconut, and chopped pecans until everything is well combined.
- Pour the batter into the prepared bundt cake pan and smooth out the top.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the glaze, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle it over the cooled cake.
How to Serve Italian Cream Pound Cake with Cream Cheese Glaze
This cake is best served at room temperature. You can slice it into wedges and accompany it with a warm cup of coffee or tea. It’s also great for celebrations, birthdays, or just for a sweet treat at home!
How to Store Italian Cream Pound Cake with Cream Cheese Glaze
You can store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. Just make sure to let it come to room temperature before serving again for the best flavor!
Tips to Make Italian Cream Pound Cake with Cream Cheese Glaze
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip the cooling time; it helps the flavors meld together.
- You can adjust the amounts of coconut and pecans based on your preference.
Variation
For a chocolate version, you can add cocoa powder to the batter or use chocolate chips instead of coconut and pecans!
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can, but it may alter the overall taste slightly. It’s best to use unsalted for more control over the saltiness of the cake.
2. Can I freeze Italian Cream Pound Cake?
Absolutely! Just wrap it tightly in plastic wrap and then foil. You can freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving.
3. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes, and you’ll have a perfect buttermilk replacement!
