Cream Cheese Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 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 fat-free 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 butter (1 stick, unsalted softened butter])
• 8 ounces neufchatel cheese (see ingredient note in directions)

Recipe

• 1 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.
• 2 preheat oven to 325°f coat a 12-cup bundt pan with cooking spray and dust with flour.
• 3 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.
• 4 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.
• 5 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 streaks remain. fold in the remaining egg whites. scrape the batter into the prepared pan, spreading evenly.
• 6 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.