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

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

601.6 calories; 8.1 g protein; 80.5 g carbohydrates; 190.9 mg cholesterol; 287.6 mg sodium. Full Nutrition

Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2003
I have used several very good recipes from allrecipes.com 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. Read More
(79)

Most helpful critical review

Rating: 1 stars
07/01/2004
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong... Read More
(8)
135 Ratings
  • 5 star values: 112
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
12/06/2003
I have used several very good recipes from allrecipes.com 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. Read More
(79)
Rating: 5 stars
12/06/2003
I have used several very good recipes from allrecipes.com 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. Read More
(79)
Rating: 5 stars
10/02/2003
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! Read More
(38)
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Rating: 5 stars
05/29/2003
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). Read More
(35)
Rating: 5 stars
01/29/2003
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. Read More
(12)
Rating: 5 stars
08/06/2004
I served this with a couple modifications instead of wedding cake at my wedding reception a couple months ago. I replaced the butter flavored extract with 1 teaspoon vanilla and 1 teaspoon lemon extract. I used mini-bundt pans (I put the batter in a freezer bag and then cut off a corner to get the batter into the pans) so each batch had to bake for only 20 minutes. To serve we topped each fabulous little cake with strawberries and whipped cream. Our guests loved them some referred to them as "doughnuts " and more than a few asked for the recipe. Thank you for the recipe and reviewer's comments! Read More
(12)
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Rating: 5 stars
12/25/2005
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. Read More
(12)
Rating: 5 stars
04/26/2006
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! Read More
(10)
Rating: 5 stars
10/27/2006
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. Read More
(10)
Rating: 5 stars
01/29/2003
This recipe is great for the culinary challenged such as myself. It always comes out of the oven just right! Carla Hammond Read More
(9)
Rating: 1 stars
07/01/2004
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong... Read More
(8)