-
-
My review
Cream Cheese Pound Cake II
1
JOEBON
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 602Original recipe yields 12 servings (1 - 10 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 112134 Ratings
-
-
-
-
-
Most helpful positive review
3/27/2003
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...
Most helpful critical review
7/1/2004
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong...
Most helpful
Most positive
Least positive
Newest
3/27/2003
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...
11/8/2002
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 ...
12/2/2002
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 vani...
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 textur...
8/5/2004
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 lem...
7/25/2001
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.
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.
4/26/2006
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!
10/8/2000
This recipe is great for the culinary challenged such as myself. It always comes out of the oven just right! Carla Hammond