A cream cheese pound cake requires 1 1/2 cups of softened butter, 8 ounces of softened cream cheese, 3 cups of sugar and 6 large eggs. In addition, the recipe calls for 1 tablespoon of vanilla extract, 3 cups of all purpose flour and 1/8 tablespoon salt.
To begin, preheat the oven to 300 degrees Fahrenheit. Combine the butter and cream cheese with an electric mixer until uniform and creamy. Gradually add the sugar to the bowl and let it mix for about five minutes. Add each egg one at a time, with enough time between each egg for it to completely combine. Add the vanilla after the eggs.
Sift the flour and salt together, and then slowly add this mixture to the mixing bowl. Continue beating until the contents are uniform. Pour this into a greased and floured Bundt cake pan. A tube cake pan also works. Place the cake into the oven and let it bake for around one hour and 45 minutes. The cake is done when a toothpick can be inserted and removed cleanly. To keep the cake moist while baking, place 2 cups of water in an ovenproof container in the oven along with the cake during baking. When the cake is done, let it cool for 15 minutes and remove it from the pan.