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.