Rating: 4.5 stars
136 Ratings
  • 5 star values: 112
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4

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.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 10 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

602 calories; protein 8.1g; carbohydrates 80.5g; fat 28.5g; cholesterol 190.9mg; sodium 287.6mg. Full Nutrition
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