Cream Cheese Pound Cake

  • Active Time 30m
  • Total Time 3h

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.

ingredients

  • 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.

directions

Preheat the oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

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

Beat the 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 the 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 Publisher. All rights reserved.

RecID 8987

nutrition information per serving

217 calories; 10g total fat; 4g total saturated fat; 44mg cholesterol; 139mg sodium; 29g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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