Cream Cheese Pound Cake

Active Time: 30 Minutes Total Time: 3 Hours Yield: 24 servings Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce. Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.

Cream Cheese Pound Cake
Cream Cheese Pound Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Active Time: 30 Minutes

  • Total Time: 3 Hours

  • Yield: 24 servings

  • Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce.

  • Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.

  • RECIPE INGREDIENTS

  • 1 1/2

    cups all-purpose flour

  • 1 1/2

    cups whole-wheat pastry flour

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 3

    large eggs

  • 1/2

    cup nonfat buttermilk

  • 1/3

    cup canola oil

  • 2

    tablespoons light corn syrup

  • 1

    tablespoon vanilla extract

  • 6

    large egg whites

  • 2

    cups sugar, divided

  • 1/2

    cup (1 stick) unsalted butter, softened

  • 8

    ounces Neufchatel cheese (see Ingredient note)

Directions

Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form. Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

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