Baking powder 1 teaspoon
Salt ½ teaspoon
Whole milk (room temperature) 1 cup
Toasted pecans (chopped) 1 cup
For the Optional Glaze
Powdered sugar 1 cup
Milk or heavy cream 2–3 tablespoons
Vanilla extract ½ teaspoon
Step-by-Step Instructions to Bake the Perfect Italian Cream Cheese Pound Cake
1. Prepare Your Oven and Pan
Preheat your oven to 325°F (165°C). Use a high-quality 10-inch Bundt or tube pan, thoroughly greasing and flouring every edge. The nooks of the pan are critical for the beautiful shape, so coat it evenly to prevent sticking.
2. Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Use a hand or stand mixer on medium speed for 3–4 minutes, until the mixture is smooth and fluffy. This step is crucial to incorporate air, ensuring a light texture.
Gradually add in the granulated sugar, continuing to beat at medium-high speed for another 3–4 minutes. The result should be a pale, creamy blend.
3. Add Eggs and Flavor Extracts
Crack the eggs one at a time, mixing well after each addition. This method allows the batter to fully absorb the eggs, maintaining a smooth consistency.
Mix in the vanilla extract and almond extract. These two flavors together provide a fragrant and sophisticated aroma that balances the richness of the cake.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution and prevents clumps.
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