Cream Cheese Pound Cake

    (128)
    1 hour 30 min

    This sponge cake is incredibly light and moist. Serve as is, with whipped cream and berries or spread over your favourite icing. Simple and delicious!


    119 people made this

    Ingredients
    Makes: 1 26cm round tube cake

    • 225g cream cheese
    • 275g butter, softened
    • 700g caster sugar
    • 7 egg yolks
    • 2 teaspoons vanilla extract
    • 325g plain flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 7 egg whites

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm round tube cake tin. Sieve 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 vanilla extract. 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 prepared tin.
    4. Bake in preheated oven for about 1 hour or until a skewer comes out clean.

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    Reviews & ratings
    Average global rating:
    (128)

    Reviews in English (108)

    by
    70

    I have used several very good recipes from allrecipes.com but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is pound cake. She thought it was the best she has ever had. I would have to agree. I used 1/2 tsp almond, 1/2 tsp lemon, and 1 tsp vanilla. The flavor was perfect, as was everything about the cake. I looked at all the popular pound cake recipes, and I'm glad I chose this one. Won't ever look for another one. Btw, it took around 50-55 minutes in my oven, and it was not underdone at all.  -  27 Mar 2003  (Review from Allrecipes US | Canada)

    by
    34

    Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix into the batter is what gives this cake the fabulous texture. Thanks for the recipe Bonny!  -  08 Nov 2002  (Review from Allrecipes US | Canada)

    by
    31

    Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vanilla extract instead of butter and it was perfect. Recipe can also be cut in half and baked in a loaf pan (I used 9x4).  -  02 Dec 2002  (Review from Allrecipes US | Canada)

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