Ingredients: 1 1/2 cups butter, softened at room temp 1 (8-ounce) package 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
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat) gradually add sugar, beating well. Add eggs, 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 just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. 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. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn’t pretty so I just threw it away.