Cream Cheese Pound Cake Recipe

Steps

1. 1Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray, brush well with homemade cake pan release (cake goop), or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
2. 2In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter and cream cheese with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until each is just combined. Add the flour, salt, and vanilla extract and beat until well blended, but do not over-mix. Pour into the prepared pan. Tap the Bundt pan gently on the countertop a few times to remove any air bubbles trapped inside.
3. 3Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. If your cake is turning brown and needs longer to cook, tent it loosely with foil to prevent the crust from getting too brown. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
4. 4Remove from oven once the cake is done and let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. Slice and serve!