Cream Cheese Pound Cake

While I love going out with friends, exercising at the gym, and spending the day outdoors, I definitely have way too many lazy, ‘never leave the house’ days. On these days, I generally find myself reading, watching tv, and of course cooking and baking. Yesterday was one of those days. After sweating through my class at the gym in the morning, I didn’t set foot outside my apartment all day.

I wanted to bake something for my great-grandmother who lives on the Upper West Side, but we only had the most basic of ingredients in our tiny kitchen: flour, sugar, eggs, butter, salt, vanilla, and cream cheese. The idea of having to change out of my sweats and walk across the street to the grocery store was obviously ludicrous, so I decided I would work with what I had.

I found the perfect recipe – a simple cream cheese pound cake with amazing reviews on I had always found pound cake to be bland, dry and tedious to bake, but I really enjoyed myself while making this cake. The cake had more flavor and moisture than I expected, and it was exactly the type of simple dessert that my Viennese great-grandmother always loved. I was definitely glad that I was too lazy to leave my house today. ENJOY!

DSC_0041 copy

DSC_0060 copy


1 (8 ounce) package cream cheese -at room temperature or slightly softened

1 1/2 cups butter- at room temperature or slightly softened

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
  2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
  4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Baking time depends on the cake, so check for doneness at 1 hour. A toothpick or knife inserted into center of cake will come out clean.