Cream Cheese Pound Cake

Ingredients:

• 1 1/2 cups butter (no substitutes), room temperature
• 1 package (8oz) cream cheese, room temperature
• 2 1/3 cups sugar
• 6 eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Instructions:

In a large mixing bowl, cream the butter and cream cheese. Gradually add the sugar, beating until it turns light and fluffy, for about 5 to 7 minutes. Add the eggs, one at a time, beating well after each egg. Gradually add the flour an dbeat just until blended. Stir in the vanilla, then pour the mixture into a greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours or until the cake tests done. Cool in the pan for 15 minutes before removing to a wire rack. Completely cool.