Cream Cheese Pound Cake (Low Fat)

• 1 1/2 cups pastry flour, whole wheat
• 1 1/2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup buttermilk
• 13 cup canola oil
• 2 tablespoons maple syrup or honey
• 1 tablespoon vanilla extract
• 6 large egg whites
• 2 cups sugar divided
• 1/2 cup butter, unsalted 1 stick, softened
• 8 ounces cream cheese (reduced-fat)

1. Preheat oven to 325F.
2. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
3. Mix together whole wheat pastry flour, all-purpose flour, baking powder and salt in a medium bowl.
4. Whisk whole eggs, buttermilk, oil, maple syrup or hoeny and vanilla in another medium bowl until well blended.
5. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy.
6. Gradually add 1/2 cup sugar until stiff glossy peaks form.
7. Whisk butter and cream cheese in a large bowl until creamy.
8. 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.
9. Alternately add the flour and buttermilk mixtures, beating until just smooth.
10. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain.
11. Fold in the remaining egg whites.
12. Scrape the batter into the prepared pan, spreading evenly.
13. Bake the cake until a wood stick inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes.
14. Cool in the pan on a wire rack for 10 minutes.
15. Loosen the edges with a knife and turn out onto the rack; before slicing, let cool for at least 1 hour more.

pastry flour, flour, baking powder, salt, eggs, buttermilk, canola oil, maple syrup, vanilla, egg whites, sugar, butter, cream cheese

Taken from recipeland.com/recipe/v/cream-cheese-pound-cake-low-fat-50977 (may not work)