Italian Cream Pound Cake with Cream Cheese Glaze

If you love traditional Italian Cream Cake but want something a little more substantial, easier to slice, and perfect for sharing, this Italian Cream Pound Cake will absolutely steal the show. Rich, buttery, and full of sweet coconut and toasted pecans, it’s a Southern classic in bundt cake form—with a tangy cream cheese glaze drizzled on top for extra indulgence.

Whether you’re baking for holidays, potlucks, birthdays, or just treating yourself to a slice with coffee, this is the kind of dessert people will talk about long after it’s gone.

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Why I Love This Recipe

This cake strikes the perfect balance between dense pound cake texture and rich Italian cream flavor. It’s loaded with coconut, pecans, and that nostalgic buttery goodness, but elevated with a soft tang from buttermilk and a luscious glaze. I love that it’s a one-pan wonder that looks elegant with minimal effort.

Plus, it freezes beautifully—so it’s a great make-ahead option for gatherings or gifting. You can even bake it a day ahead and let the flavors settle in. Like most Southern pound cakes, it only gets better with time.

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Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional, but recommended)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
• 2–3 tbsp milk (as needed for consistency)

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Swaps and Notes

• Shortening Substitute: You can use all butter for a richer flavor, though shortening adds a tender crumb.
• No Buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes.
• Add Citrus: A teaspoon of lemon or orange zest in the batter can brighten the flavor beautifully.
• Nut-Free Option: Omit pecans for an allergy-friendly version.

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Step-by-Step Instructions

1. Preheat & Prepare Pan

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

2. Make the Batter

• In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk flour, baking soda, and salt.
• Gradually add dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with flour.
• Fold in vanilla, coconut extract, shredded coconut, and pecans.

3. Bake

• Pour batter evenly into the prepared pan.
• Bake for 1 hour 15 to 1 hour 30 minutes, until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.

4. Make the Glaze

• Beat cream cheese until smooth.
• Add powdered sugar, vanilla, and enough milk to create a pourable glaze.

5. Assemble & Serve

• Drizzle glaze over the cooled cake.
• Optional: Top with more coconut or pecans for a beautiful finish.
• Slice and enjoy with coffee or tea.

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Tips for Success

• Cool completely before glazing to prevent it from sliding off.
• Toasting the pecans beforehand intensifies their flavor—just 5–7 minutes in a 350°F oven will do.
• For a super-smooth glaze, sift your powdered sugar first.
• Wrap leftovers tightly—this cake stays moist and flavorful for several days.

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Serving Suggestions & Pairings

This cake is delightful on its own, but here are a few pairings to elevate the moment:

• Sip alongside Blueberry Lemonade for a tart contrast
• Add a scoop of vanilla bean ice cream for extra decadence
• Serve with strawberries or raspberries for a pop of freshness

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Storage & Make-Ahead Tips

• Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
• To freeze, wrap cooled cake in plastic wrap and foil. Freeze for up to 3 months.
• For best texture, glaze just before serving if freezing ahead.

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More Recipes You’ll Love

Love decadent desserts and Southern charm? Try these next:

• These Chocolate Chip Cookie Dough Brownie Bombs
• This Big Family Banana Pudding
• These Pecan Pie Bars
• This Grasshopper Pie

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Final Thoughts

This Italian Cream Pound Cake is a showstopper that doesn’t require any fancy techniques—just old-fashioned Southern baking with a creamy twist. Whether you serve it at brunch, for dessert, or with your morning coffee, it’s bound to become a new classic in your kitchen.

👋 Loved this cake? Leave a comment, share your glaze variations, and follow for more Southern-inspired sweets and baking hacks!