Italian Cream Pound Cake with Cream Cheese Glaze

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Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional but traditional)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (optional)

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 2–3 tbsp milk (more for a thinner glaze)
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a large bundt or tube pan.
  2. In a large bowl, cream together butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
  6. Stir in vanilla extract, coconut extract (if using), shredded coconut, and pecans.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

To Make the Cream Cheese Glaze:

  1. In a medium bowl, beat cream cheese until smooth.
  2. Gradually add powdered sugar and mix until creamy.
  3. Add milk and vanilla extract, whisking until you reach your desired consistency.
  4. Drizzle glaze over the completely cooled cake.

Enjoy your rich, moist Italian Cream Pound Cake—perfect for holidays, potlucks, or just because! Would you like a printable version or Pinterest-style caption for this?

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