A rich, buttery cream cheese pound cake with a golden crust and soft, velvety crumb, perfect for any occasion.

Scale

1 (8 oz.) package cream cheese, softened

1 1/2 cups butter, softened

3 cups granulated sugar

6 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1/4 teaspoon salt

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1. Grease and flour a 10-inch tube pan.

2. In a large bowl, beat softened cream cheese and butter until light and fluffy.

3. Gradually add sugar and mix until smooth.

4. Add eggs one at a time, mixing well after each.

5. Add vanilla extract and blend until combined.

6. Lower mixer speed and add flour 1/4 cup at a time, mixing just until combined.

7. Add salt with the final portion of flour.

8. Pour batter into prepared pan and tap gently to remove air bubbles.

9. Place pan in a cold oven and set to 300°F.

10. Bake for 1 hour and 30 minutes or until a skewer inserted near center comes out clean.

11. Cool 20 minutes in pan, then transfer to a wire rack.

Serve with powdered sugar and berries or enjoy with coffee. Store at room temperature for up to 5 days or freeze for up to 3 months.