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Cream Cheese Pound Cake II

Cream Cheese Pound Cake II

Name: Cream Cheese Pound Cake II
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 - 10 inch Bundt cake
Ingredients: 1 (8 ounce) package cream cheese; 1 ¼ cups butter, softened; 3 ½ cups white sugar; 7 egg yolks; 2 teaspoons butter flavored extract; 2 ⅔ cups all-purpose flour; ¼ teaspoon salt; ¼ teaspoon baking powder; 7 egg whites

Rating: 4.66 stars

135 Ratings
112 Reviews
14 Photos

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.

By JOEBON

Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

1 - 10 inch Bundt cake

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 (8 ounce) package cream cheese
1 ¼ cups butter, softened
3 ½ cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 ⅔ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
7 egg whites

Directions

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

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

Reviews (112)

Most helpful positive review

bamacook

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

Helpful

(79)

Most helpful critical review

GINAH1

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

Helpful

(8)

135 Ratings

5 star values: 112
4 star values: 11
3 star values: 5
2 star values: 3
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

bamacook

12/06/2003

Helpful

(79)

bamacook

12/06/2003

Helpful

(79)

LUVSCRBBL

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

Helpful

(38)

Jennifer

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

Helpful

(35)

CDF4032

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

Helpful

(12)

onefuntina

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

Helpful

(12)

Allyson Hester

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

Helpful

(12)

SNSB

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

Helpful

(10)

Nina King

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

Helpful

(10)

DONCASTER

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

Helpful

(9)

GINAH1

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

Helpful

(8)

More Reviews

Back to Cream Cheese Pound Cake II

All Reviews for Cream Cheese Pound Cake II

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Nutritional Information

Cream Cheese Pound Cake II

Servings Per Recipe: 12
Calories: 601.6

% Daily Value *

protein: 16 %

carbohydrates: 26 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 44 %

saturated fat: 86 %

cholesterol: 64 %

vitamin a iu: 20 %

niacin equivalents: 25 %

vitamin b6: 4 %

vitamin c:

folate: 17 %

calcium: 5 %

iron: 10 %

magnesium: 4 %

potassium: 3 %

sodium: 12 %

thiamin: 24 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cream Cheese Pound Cake II

1 of 112

All Reviews

bamacook

12/06/2003

Helpful

(79)

bamacook

12/06/2003

Helpful

(79)

LUVSCRBBL

10/02/2003

Helpful

(38)

Jennifer

05/29/2003

Helpful

(35)

CDF4032

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.

Helpful

(12)

onefuntina

08/06/2004

Helpful

(12)

Allyson Hester

12/25/2005

Helpful

(12)

SNSB

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!

Helpful

(10)

Nina King

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.

Helpful

(10)

DONCASTER