Simple Way to Make Favorite Cream Cheese Pound Cake

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cream cheese pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cream Cheese Pound Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cream Cheese Pound Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have cream cheese pound cake using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cream Cheese Pound Cake:

1. Prepare 1 1/2 cup All-purpose flour
2. Get 1 1/2 cup Whole-wheat pastry flour
3. Take 1 1/2 tsp Baking powder
4. Get 1/2 tsp Salt
5. Take 3 large Eggs
6. Take 1/2 cup Nonfat buttemilk
7. Prepare 1/3 cup Canola oil
8. Make ready 2 tbsp Light corn syrup
9. Prepare 1 tbsp Vanilla
10. Make ready 6 large Egg whites
11. Get 2 cup Sugar, divided
12. Take 1/2 cup (1 stick) unsalted butter, softened
13. Prepare 8 oz Neufchatel cheese (be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.

Steps to make Cream Cheese Pound Cake:

1. Preheat oven to 325°. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
2. 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.
3. 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.
4. 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.
5. 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 and 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.

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