Old Fashioned Cream Cheese Pound Cake

8 ounces cream cheese, room temperature

1 1/2 cups (3 sticks/339g) butter, room temperature

3 cups (600g) granulated sugar

6 large eggs, at room temperature

3 cups (360g) cake flour

2 teaspoons pure vanilla extract

Instructions

Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)

Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.