Italian Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter , softened
• 8 oz cream cheese , softened
• 3 cups granulated sugar
• 6 large eggs , room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk , room temperature
• 1 cup chopped pecans , toasted

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C) . Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are well coated.

Step 2: Cream the Butter and Cream Cheese

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and cream cheese together on medium speed until light and fluffy (about 3–4 minutes).
2. Gradually add the sugar , beating on medium-high speed for another 3–4 minutes , until the mixture is pale and creamy.

Step 3: Add the Eggs and Extracts

1. Add the eggs , one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
2. Mix in the vanilla extract and almond extract until fully incorporated.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour , baking powder , and salt .
2. Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the milk (begin and end with the dry ingredients). Mix on low speed just until combined—do not overmix.

Step 5: Fold in the Pecans

1. Gently fold in the toasted pecans using a spatula until evenly distributed throughout the batter.

Step 6: Bake the Cake

1. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
2. Bake for 1 hour 15 minutes to 1 hour 30 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil during the last 20–30 minutes of baking.

Step 7: Cool and Glaze (Optional)

1. Let the cake cool in the pan for 10–15 minutes , then carefully invert it onto a wire rack to cool completely.
2. If desired, prepare the glaze by whisking together the powdered sugar , milk , and vanilla extract until smooth. Adjust the milk for your desired consistency. Drizzle the glaze over the cooled cake.

Tips and Variations

• Toasting Pecans: Toast the pecans in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant. Let them cool before chopping.
• Nut-Free Option: Omit the pecans or substitute with shredded coconut for a different texture.
• Add-Ins: Stir in dried cranberries, white chocolate chips, or citrus zest for extra flavor.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week .
• Freezer-Friendly: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months . Thaw at room temperature before serving.

Why You’ll Love This Cake

• Rich and Buttery: The cream cheese adds a luscious tang that complements the buttery pound cake texture.
• Moist and Flavorful: The combination of almond and vanilla extracts creates a warm, aromatic flavor.
• Perfect for Any Occasion: Whether it’s a holiday, brunch, or casual dessert, this cake is versatile and elegant.
• Crowd-Pleasing: The addition of toasted pecans adds crunch and depth, making it a favorite for all ages.
• Make-Ahead Friendly: Prep it ahead of time and serve whenever you’re ready.

This Italian Cream Cheese Pound Cake is a show-stopping dessert that’s as comforting as it is impressive. With its velvety crumb, nutty crunch, and sweet glaze, it’s sure to become a cherished recipe in your repertoire. Slice, serve, and savor the magic! 🍰