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Yolanda Powers’ Cream Cheese Pound Cake

Yolanda Powers' Cream Cheese Pound Cake
Southern Living Magazine, November 2001

1 ½ 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

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 blending after each addition.  Stir in vanilla.  Pour batter into a greased and floured 10 inch Bundt pan.

Bake at 300 degrees 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.