Easy Pound Cake Recipe With Cream Cheese

You ever have one of those days where all you want is a slice of something sweet, warm, and ridiculously nostalgic? For me, that craving almost always brings me back to the classic cream cheese pound cake my mom used to make—usually on a sleepy Sunday afternoon when the smell of vanilla and butter would slowly creep down the hallway and wrap itself around you like a cozy old quilt.

I mean, listen, this cake right here? It’s no-fuss, super moist, and the kind of thing that practically begs you to cut “just one more slice” until you’ve somehow eaten a quarter of it without even noticing. It’s the kind of easy pound cake recipe with cream cheese that honestly makes you question why we complicate dessert at all.

My mom always used Philadelphia cream cheese—none of that store brand stuff—and she swore by it. Said it made the cake extra smooth, rich, and gave it that silky crumb that felt almost like velvet. She wasn’t wrong. And when she pulled it out of the oven in that old, slightly dinged-up tube pan? Magic, every time.

What makes this moist cream cheese pound cake so special, other than how easy it is? It only takes six ingredients. No wild stuff, no trips to a fancy grocery store. Just the basics: butter, cream cheese, sugar, eggs, flour, and vanilla. And yet, when you bring it all together with a little love (and a steady hand when mixing), it turns into something folks will talk about for weeks.

I like to call this version an old fashioned cream cheese pound cake because it leans into everything simple and good about baking. It doesn’t need icing, but a light dusting of powdered sugar never hurts. And if you wanna go a little extra? Toast a slice and top it with berries or a scoop of vanilla ice cream. You’re welcome.

Now, I’ve heard some folks like to make this using Swans Down cake flour instead of regular all-purpose. That’ll give you a bit more of that fine, bakery-style crumb if that’s what you’re after. And others? They toss in a splash of buttermilk or even a dash of almond extract to jazz it up. I say try whatever makes your kitchen feel like home.

And if you’re thinking of baking ahead? This cake freezes like a champ. Wrap it tight, slice by slice, and you’ve got ready-made comfort for those nights when you’re feeling like a little something sweet but don’t wanna dirty a single bowl.

And here’s something I learned from one of my regulars back when I worked the brunch line in West Hollywood: let it sit a day. I know, I know—patience? But seriously, the crust gets this slightly firm edge, the inside settles into itself, and somehow it just tastes even better. Like a proper pioneer woman cream cheese pound cake, aged to perfection.

Alright, enough of me rambling. Let’s get to the cake, yeah?

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