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Ingredients
| cream cheese: 1 8oz package |
| salted butter: 1 1/4 cups (softened) |
| granulated sugar: 3 1/2 cups |
| eggs: 7 (yolks) |
| butter extract: 2 tsp |
| all-purpose flour (unsifted): 2 2/3 cups |
| salt: 1/4 tsp |
| baking powder: 1/4 tsp |
| eggs: 7 (whites) |
Cream Cheese Pound Cake II
Credit: AllRecipes
User rating:
"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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Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- 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.