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.

Cream Cheese Pound Cake II

Ingredients

  • 1 (8 ounce) package cream cheese
  • 1 1/4 cups butter, softened
  • 3 1/2 cups white sugar
  • 7 egg yolks
  • 2 teaspoons butter flavored extract
  • 2 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 7 egg whites

Instructions

    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.

    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.

    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.

    4 Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.


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