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Cream Cheese Pound Cake

Source: © EatingWell Magazine
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Rating: 4   Reviews: 7 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours
  24 servings
Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce.

Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.
1 1/2 cups  all-purpose flour
1 1/2 cups  whole-wheat pastry flour
1 1/2 teaspoons  baking powder
1/2 teaspoon  salt
3   large eggs
1/2 cup  nonfat buttermilk
1/3 cup  canola oil
2 tablespoons  light corn syrup
1 tablespoon  vanilla extract
6   large egg whites
2 cups  sugar, divided
1/2 cup (1 stick)  unsalted butter, softened
8 ounces  Neufchatel cheese (see Ingredient note)

Ingredient Note:  For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
Cream Cheese Pound Cake Recipe at
Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.

Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.

Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Immeasurably Delicious: Pound Cake
 Dessert in a Pinch: Easy Cakes
 Cream Cheese Desserts
Nutrition Facts per Serving
Yield:   24 servings
Calories: 217
Fat. Total: 10g
Protein: 4g
Carbohydrates, Total: 29g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 44mg
Sodium: 139mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: edwina, NJ Reviewed: 04/27/2010
Best Pound Cake
This cake is one of the best pound cakes i have ever tasted! I have orders from my family that they want me to make it for them!
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