How to Make Cream Cheese Pound Cake II - A Step-by-Step Guide

There's something so comforting and satisfying about a classic pound cake. Its dense, moist texture and buttery flavor make it a timeless dessert that's perfect for any occasion. And when you add cream cheese to the mix, you take this beloved dessert up a notch, creating a rich and decadent treat that's sure to impress. That's exactly what you'll find in this Cream Cheese Pound Cake II recipe.

This recipe is the ultimate indulgence for cream cheese lovers. The addition of cream cheese...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 to 10 - inch bundt cake

  • 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.
  • Nutrition

    602 cal.

    • Total Fat: 29g
    • Saturated Fat: 17g
    • Cholesterol: 191mg
    • Sodium: 288mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 1g
    • Total Sugars: 59g
    • Protein: 8g
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 101mg