Cream Cheese Pound Cake

Yield: 1 (10-inch) cake

Ingredients

• 1 1/2  cups  butter or margarine, softened
• 1  (8-ounce) package cream cheese, softened
• 3  cups  sugar
• 6  large eggs
• 3  cups  all-purpose flour
• 1/8  teaspoon  salt
• 1  tablespoon  vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.