Cream Cheese Pound Cake II


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

  • 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.

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