Cream Cheese Pound Cake

1  tablespoon		½ cups unsalted butter, softened at room temperature
8  ounces		cream cheese, softened at room temp
3  cups		sugar
6		large eggs
3  cups		all-purpose flour
1/8  teaspoon		salt
1  tablespoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Cream Cheese Pound Cake ingredients. The serving size for any ingredient in Cream Cheese Pound Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Beat butter and cream cheese at medium speed with an electric mixer untim creamy

Gradually add sugar, beating well.

Add egg, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed until just blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10 in Bundt pan.

Smooth the top of the cake with spatula to even it out.

Bake at 300 for 1 hour and 40 minutes or until wooden pick come out clean. Cool in pan for 10-15 minutes; remove from the pan and cool completely on wire rack.