Cream Cheese Pound Cake II

Cream Cheese Pound Cake II This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 1 hr

    TOTAL : 1 hr 30 mins

    SERVING : 12

    YIELD : 1 – 10 inch Bundt cake

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.

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  • In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.

  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.

  • Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

Per Serving: 602 calories; protein 8.1g; carbohydrates 80.5g; fat 28.5g; cholesterol 190.9mg; sodium 287.6mg.