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Cream Cheese Pound Cake

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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.

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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)

Details

Preparation

Step 1








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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