Italian Cream Cheese Pound Cake with Sweet Glaze

This Italian Cream Cheese Pound Cake is rich, buttery, and wonderfully tender, with a smooth cream cheese glaze that adds the perfect finishing touch. Its soft, golden interior and thick, sweet topping make it an irresistible dessert for holidays, family gatherings, or an afternoon treat.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup whole milk

For the Sweet Cream Cheese Glaze

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 2–4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
4. Gradually add the granulated sugar and beat for 3–5 minutes until the mixture becomes light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
6. Add the flour mixture in three portions, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 75–90 minutes, or until a long toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the cake to cool in the pan for 15–20 minutes before carefully turning it onto a wire rack. Let it cool completely.

Prepare the Sweet Cream Cheese Glaze

1. Beat the softened cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, mixing until creamy.
3. Add the vanilla extract and 2 tablespoons of milk. Beat until smooth, adding more milk as needed to reach a thick but pourable consistency.
4. Spoon the glaze over the completely cooled cake, allowing it to flow naturally down the sides.
5. Let the glaze set before slicing and serving.

Tips for the Best Pound Cake

• Use room-temperature ingredients to help create a smooth, evenly mixed batter.
• Cream the butter, cream cheese, and sugar thoroughly for a fine, tender crumb.
• Avoid overmixing after adding the flour to keep the cake tender.
• Grease every groove of the Bundt pan to make removing the cake easier.
• Allow the cake to cool completely before adding the glaze for a beautiful finish.

Storage

Store the glazed cake in an airtight container in the refrigerator for up to 5 days because of the cream cheese glaze. Let slices sit at room temperature for 15–20 minutes before serving for the best flavor and texture.