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: For nutritional information on all the ingredients in Cream Cheese Pound Cake just click on each ingredient name. Then adjust the serving size for any Cream Cheese Pound Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.