Cream Cheese Pound Cake
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
1/2 cup unsalted butter, softened
1 (8 ounce) package Neufchatel cheese (see Ingredient note)
Nutrition Info Per Serving
Calories: 219 kcal
Carbohydrates: 28 g
Dietary Fiber: 0 g
Fat: 9 g
Protein: 4 g
Sugars: 18 g
2. Cooking Directions
Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
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.
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.
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.
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 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.
Yield: 24 servings
3. Still Hungry?
Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce.
Notes: Ingredient Note
For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
Make Ahead Tip
Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.