Italian Cream Pound Cake

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened

5 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ teaspoons baking powder

¼ teaspoon baking soda
½ cup shredded coconut
½ cup chopped pecans (optional)
For the Cream Cheese Glaze:

8 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (or as needed)

Directions:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and baking soda.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.

Stir in the vanilla extract, almond extract, shredded coconut, and chopped pecans (if using). Mix until the ingredients are evenly distributed.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

Add milk, a tablespoon at a time, until the glaze reaches your desired consistency.

Drizzle the cream cheese glaze over the cooled cake. Let it set for a few minutes before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 25 minutes
Kcal: 390 kcal | Servings: 12 servings

How to Store Italian Cream Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

Refrigerate: Wrap the cake tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Freeze: Wrap individual slices or the whole cake in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Chocolate Twist: Add ½ cup of mini chocolate chips to the batter for a sweet surprise.

Lemon Zest: Enhance the cake with 1 teaspoon of lemon zest for a fresh citrus flavor.

Coconut Lovers: Add an extra ½ cup of shredded coconut for a richer coconut taste.

Gluten-Free: Use a 1:1 gluten-free flour substitute for a gluten-free version.

Italian Cream Pound Cake is a rich, buttery dessert with a delightful mix of coconut and pecans.

Whether you enjoy it plain, with a dusting of powdered sugar, or topped with cream cheese frosting, this cake is a crowd-pleaser.

Try different variations to make it your own, and store it properly to enjoy every last bite!