Notes
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all purpose flour, sifted
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 325°F. Grease and flour a bundt pan or two loaf pans.
- Beat softened butter and cream cheese until smooth and fluffy.
- Gradually add sugar and beat until pale and creamy.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- Slowly add flour and salt. Mix on low speed until just combined.
- Pour batter into the prepared pan and bake 70 to 80 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or with toppings.
- Use full fat cream cheese for the best texture
- Bring all ingredients to room temperature before mixing
- Don't overmix once the flour is added
- Sift the flour to avoid lumps
- Room temperature, covered, up to 4 days
- Refrigerate up to 1 week
- Freeze slices, wrapped tightly, up to 2 months