Cream Cheese Pound Cake

While I love going out with friends, exercising and spending the day outdoors, I definitely have way too many lazy, ‘never leave the house’ days. These days consist of reading, watching tv and of course cooking and baking. Yesterday was one of those days and besides going to gym class in the morning, I didn’t step foot outside my house.

I wanted to bake something for my great-grandmother who lives on the Upper West side, but only had the basic ingredients: flour sugar eggs butter salt vanilla and luckily cream cheese. The idea of having to change out of my sweats and walk the 0.1 miles to the grocery store was obviously ludicrous, so I decided I would work with what I had. I lucky found the perfect recipe for me. A simple cream cheese pound cake with amazing reviews on allrecipes. I had always found pound cake to be extremely bland and tedious to make, but I immensely enjoyed myself while making this cake. The cake was better than I ever expected and was exactly the kind of simple thing that my great-grandmother desired. In the long-run I was definitely glad that I was too lazy to leave my house. ENJOY!

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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.