Cream Cheese Pound Cake II Recipe -
Cream Cheese Pound Cake II Recipe
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Cream Cheese Pound Cake II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 06, 2003

I have used several very good recipes from but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is pound cake. She thought it was the best she has ever had. I would have to agree. I used 1/2 tsp almond, 1/2 tsp lemon, and 1 tsp vanilla. The flavor was perfect, as was everything about the cake. I looked at all the popular pound cake recipes, and I'm glad I chose this one. Won't ever look for another one. Btw, it took around 50-55 minutes in my oven, and it was not underdone at all.

Most Helpful Critical Review
Feb 23, 2007

When I baked it the smell was amazing and I nibbled on some crust when it was done to get a taste it was really good as well. But when we ate it later on after it had cooled it wasn't very good. It tasted plain and floury. I was dissapointed.


117 Ratings

Oct 02, 2003

Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix into the batter is what gives this cake the fabulous texture. Thanks for the recipe Bonny!

May 29, 2003

Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vanilla extract instead of butter and it was perfect. Recipe can also be cut in half and baked in a loaf pan (I used 9x4).

Jan 29, 2003

This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of butter. Any body can make this cake. It's wondeful.

Oct 27, 2006

I have had great luck with this recipe. It receives rave reviews everytime I make it. It's great plain or with fruit. The cake stays very moist in the center. And it freezes beautifully.

Apr 26, 2006

So far, I have made this pound cake three times, it has been perfect each time and earned rave reviews from everyone who has tried it!

Dec 25, 2005

Wow! Awesome! I baked it exactly one hour. It could have used about 5-10 minutes extra because the bottom was not quite done, but it was close enough. The cake was DELICIOUSLY moist, the texture was awesome! I topped it with some homemade glaze...just used powdered sugar, milk, melted butter, and vanilla. Oh, and I think the trick to not burning the outside before it's done is to put your oven rack directly in the middle of your oven. That worked for me anyway. The cake was beautiful, tasted awesome, and impressed the inlaws as well as my pound cake-phobic hubby.:-) He's not usually a fan of them, but enjoyed this cake.


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  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 80.5 g
  • 26%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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