In a large bowl, using an electric mixer, cream softened butter and cream cheese until light and fluffy. This step incorporates air for a denser crumb, characteristic of pound cake
Gradually add sugar to the creamed mixture, beating well after each addition. This ensures even distribution of sweetness.
Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents curdling and maintains the batter's structure.
Stir in vanilla extract for a touch of warmth and depth of flavor that complements the richness of the cream cheese
In a separate bowl, whisk together flour and salt. Gradually add this dry mixture to the wet ingredients in batches, mixing until just combined. Avoid overmixing, which can make the cake tough.
Pour the smooth and thick batter into your prepared pan.
Bake the cake for 1-1.5 hours, or until a toothpick inserted in the center comes out clean. The cake may have a beautiful golden brown top.
Let the cake cool in the pan for a while before transferring it to a wire rack to cool completely. This allows the cake to set properly for a denser texture. pen_spark
Set your oven to 325°F (163°C) to create the ideal environment for slow, even baking. Grease and flour a loaf pan or Bundt pan to prevent sticking.
Ensure all your ingredients are at room temperature for even creaming. You'll need butter, cream cheese, eggs, sugar, flour, and a touch of vanilla extract.