Cream Cheese Pound Cake

By JanetLynn198

Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup nonfat buttermilk
• 1/3 cup canola oil
• 2 tbsp light corn syrup
• 1 tbsp vanilla
• 6 large egg whites
• 2 cups sugar, divided
• 1/2 cup unsalted butter, softened
• 8 oz Neufchatel cheese

Details

Preparation time 30mins
Cooking time 180mins
Adapted from Cooking.com

Preparation

Step 1

1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

2. 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.

3. 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.

4. 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 mins. 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.

5. Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 60-70 mins. Cool in the pan on a wire rack for 10 mins. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.