Cream Cheese Pound Cake II

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 602 Calories

Ingredients

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

Recipe Instructions

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.

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.