Italian Cream Cheese Pound Cake
If you’re craving a moist, rich, and buttery dessert, the Italian Cream Cheese Pound Cake is the epitome of indulgence. With its velvety texture, aromatic vanilla-almond blend, and toasted pecans folded into every bite, this classic cake is a celebration of Southern baking with Italian flair. In this guide, we walk through every detail to help you craft a showstopping dessert that captivates both taste buds and hearts.
Ingredients You’ll Need (Measured for Precision)
| For the Cake | |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Cream cheese (softened) | 8 oz |
| Granulated sugar | 3 cups |
| Large eggs (room temperature) | 6 |
| Pure vanilla extract | 1 tablespoon |
| Almond extract | 1 teaspoon |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Whole milk (room temperature) | 1 cup |
| Toasted pecans (chopped) | 1 cup |
| For the Optional Glaze | |
|---|---|
| Powdered sugar | 1 cup |
| Milk or heavy cream | 2–3 tablespoons |
| Vanilla extract | ½ teaspoon |
Step-by-Step Instructions to Bake the Perfect Italian Cream Cheese Pound Cake
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