This is my favorite pound cake recipe. It was given to me by a friend back in the 1990s and it is among my most requested recipes. Hope you and your family enjoy it as much as we do.
3 sticks butter, softened
3 cups granulated sugar
1/8 teaspoon salt
1 (8 oz.) package cream cheese, softened
3 cups sifted cake flour
2 teaspoons vanilla
Preheat oven to 325 degrees.
Mix butter, sugar and salt until creamy. Add cream cheese and mix well. Add eggs, one at a time, alternating with the flour. Add vanilla and beat the entire mixture for 2 minutes. Pour into a Large (12-cup) greased and floured tube or bundt cake pan, Bake for 90 minutes.
Remove from oven and allow to cool in pan 10-15 minutes before inverting onto a cooling rack to cool completely.
Note: It is not a mistake that no milk or other liquid is included. It is a thick, rich batter and will overflow and make a mess in your oven if you use only a 10-inch bundt pan. I learned from experience and just cook some of the batter in a small casserole dish or 6-inch pan if I choose to use one of my fancy bundt pans that holds less than 12 cups.