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Cream Cheese Pound Cake II

SUBMITTED BY: JOEBON  PHOTO BY: Ellen Vig 

"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."
Cream Cheese Pound Cake II Recipe
RECIPE RATING:
This recipe has been rated 97 times with an average star rating of 4.7
Read Reviews (79)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
Original recipe yield 1 - 10 inch Bundt cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (8 ounce) package cream cheese
  • 1 1/4 cups butter, softened
  • 3 1/2 cups white sugar
  • 7 egg yolks
  • 2 teaspoons butter flavored extract
  • 2 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 7 egg whites

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Dec. 6, 2003 by bamacook 
I have used several very good recipes from allrecipes.com but never felt compelled to write a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Oct. 2, 2003 by LUVSCRBBL 
Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on May 29, 2003 by Jennifer 
Sour Cream Poundcakes have been the only kind my family has eaten for generations. After... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Jan. 29, 2003 by CDF4032 
This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Aug. 5, 2004 by TINFINN 
I served this, with a couple modifications, instead of wedding cake at my wedding reception a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Apr. 26, 2006 by SNSB 
So far, I have made this pound cake three times, it has been perfect each time and earned rave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Dec. 25, 2005 by ALLY99 
Wow! Awesome! I baked it exactly one hour. It could have used about 5-10 minutes extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Jan. 29, 2003 by DONCASTER 
This recipe is great for the culinary challenged such as myself. It always comes out of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Oct. 27, 2006 by nurse397 
I have had great luck with this recipe. It receives rave reviews everytime I make it. It's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on Sep. 14, 2006 by Jane T. 
This cake was perfect. Only thing I changed was I used butter nut extract instead of butter... MORE

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Nutritional Information
Cream Cheese Pound Cake II

Servings Per Recipe: 12

Amount Per Serving

Calories: 606

  • Total Fat: 28.9g
  • Cholesterol: 196mg
  • Sodium: 346mg
  • Total Carbs: 80.4g
  •     Dietary Fiber: 0.8g
  • Protein: 8.2g

VIEW DETAILED NUTRITION

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