Cream Cheese Pound Cake

Cream Cheese Pound Cake

3 Reviews
From: EatingWell Magazine, February/March 2006

Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.

Ingredients 1 serving

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  • 1½ cups whole-wheat pastry flour, (see Ingredient Note)
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup nonfat buttermilk, (see Tip)
  • ⅓ cup canola oil
  • 2 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • 6 large egg whites
  • 2 cups sugar, divided
  • ½ cup (1 stick) unsalted butter, softened
  • 8 ounces reduced-fat cream cheese, (Neufchâtel)


  • Active

  • Ready In

  1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
  2. Whisk whole-wheat flour, all-purpose 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 ½ cup sugar until stiff glossy peaks form.
  4. Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1½ 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 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.
  • Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.
  • Equipment: 12-cup Bundt pan
  • Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 218 calories; 10 g fat(4 g sat); 1 g fiber; 29 g carbohydrates; 4 g protein; 5 mcg folate; 40 mg cholesterol; 19 g sugars; 232 IU vitamin A; 0 mg vitamin C; 37 mg calcium; 1 mg iron; 134 mg sodium; 67 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 2 fat

Reviews 3

April 26, 2015
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By: EatingWell User
No pound cake is really healthy eating Even this recipe has less butter but if adding 1 stick of butter +8 oz of cream cheese, its less fat then the original bit still can't be considered as 'healthy eating' and it's still too sweet for me and my family even i already reduces the sugar to a little LESS than 1.5 cups. its also a bit too dense for my taste. i prefer the more fluffy soft cotton like those chiffon cake much better . i wont be making it again Pros: less fat than the original version Cons: way too sweet
November 27, 2010
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By: EatingWell User
Great substitute if you ever have a craving for pound cake. Almost could not tell this was a healthier version. The flavor was really good. It was a bit sweet for me so next time I will reduce the sugar.
August 15, 2010
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By: EatingWell User
This POUND CAKE was a HIT! I made the dish just as written... however, it took FOREVER! I was 3 hours in the kitchen- mostly because I dont own a mixer. But when everyone tasted it-- the work was worth it. This cake is moist and everything a pound cake should be. Thank you!
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