Cream Cheese Pound Cake II

May 28, 2021 Receipt Cheese 0

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

1 (8 ounce) package cream cheese
1?¼ cups butter, softened
3?½ cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2?? cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
7 egg whites

Time Details

PREP :

COOK : 1 hr

TOTAL : 1 hr 30 mins

SERVING : 12

YIELD : 1 – 10 inch Bundt cake

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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.