What is Italian Cream Cheese Pound Cake?
This Italian Cream Cheese Pound Cake is a rich, moist dessert with a smooth, buttery texture. The cream cheese adds a slight tang, making it a perfect treat for holidays, brunches, or any special occasion. It’s easy to make, looks stunning, and tastes even better with simple toppings like berries or whipped cream.
Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples for a delicious cake.
- Versatile: Great on its own or dressed up with toppings.
- Perfect for any occasion: Ideal for family gatherings, parties, or a cozy dessert.
- Moist and flavorful: Cream cheese ensures a tender, rich cake every time.
Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour, sifted
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Optional: ½ teaspoon almond extract, zest of 1 lemon, or 1 cup chopped pecans
Equipment Needed
- Bundt or tube pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Wire rack
How to Make Italian Cream Cheese Pound Cake
- Preheat the oven: Set to 325°F (163°C). Grease and lightly flour a bundt or tube pan.
- Cream the butter and cream cheese: In a large bowl, use a mixer to blend butter and cream cheese until smooth and creamy.
- Add sugar: Gradually mix in sugar, beating for 4–5 minutes until light and fluffy.
- Incorporate eggs: Add eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, combine sifted cake flour and salt.
- Combine wet and dry: Slowly add the flour mixture to the butter mixture, mixing until just combined. Stir in vanilla (and optional almond extract or lemon zest).
- Pour and smooth: Transfer batter to the prepared pan and smooth the top.
- Bake: Bake for 60–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Pound Cake
- Use room-temperature butter, cream cheese, and eggs for a smooth batter.
- Don’t skip creaming the butter and sugar—it adds air for a light texture.
- Avoid overmixing after adding flour to keep the cake tender.
- Check the cake at 60 minutes, as oven times vary.
- Cool completely before slicing for clean cuts.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Top with fresh berries and whipped cream for a fresh twist.
- Pair with coffee, tea, or dessert wine for an elegant touch.
- Use leftovers in trifles or as a base for layered desserts.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to a week in the fridge; bring to room temperature before serving.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Nutritional Information (Per Slice, Approx. 12 Servings)
- Calories: 450 tarball- Fat: 28g
- Carbohydrates: 45g
- Sugar: 32g
- Protein: 6g
- Sodium: 160mg
Note: Values may vary with optional ingredients like nuts.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a softer texture. If using all-purpose, reduce to 2¾ cups and sift well.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and dust with flour, or use a nonstick baking spray.
Can I make this cake ahead of time?
Absolutely! It stays fresh for days and freezes well for up to 3 months.
Variations
- Nutty version: Add 1 cup chopped pecans or walnuts for crunch.
- Citrus twist: Include lemon or orange zest for a bright flavor.
- Glazed: Drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk).
Why This Recipe Works
The combination of butter and cream cheese creates a moist, rich cake with a velvety crumb. The low baking temperature ensures even cooking, while the simple ingredients make it approachable for beginner bakers. This recipe is a crowd-pleaser that’s easy to customize and always delivers.
