Vanilla Cream Cheese Pound Cake!

This is one of the best cakes I think Ive ever made. It reminds me of the cakes that Barkus Bakery use to sell in my home town in Pittsburgh, Pa. Very good and wonderful just the way it is. I bought some fresh strawberries and whipped cream for this cake, however it didnt need any of it. Very rich and very filling. A small slice goes a very long way. I will definitely be making this cake again.

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

Preparation

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 one at a time.  Sift the flour and salt and gradually add to butter mixture until combined. Stir in vanilla. Pour batter into a greased & floured bundt pan.  Sprinkle a little powdered sugar in the pan also, to give the crust that added crunch! ( WORKS!!).  Bake at 300 degrees for 1 hour and 40 minutes.  The directions originally said to let it cool for 10 minutes, however the last time I did this with a bundt cake pan, i couldnt get it out! SO with this cake, I let it sit for maybe 2 -3 minutes and the flipped it over onto a cake stand. It came out perfectly with nothing sticking! 

The crust is the best part!!!!!