Cream Cheese Pound Cake

Found this recipe on pinterest, and this was the picture that influenced me to make it. YUM! Do not try the batter, you won't be able to stop eating it... :) This was perfect. Simple and delicious, it doesn't have a strong cheesecake flavor but is so moist and, just perfect.

Cream Cheese Pound Cake
Southern Living November 2001

Yield

1 (10-inch) cake

Ingredients

• 1 1/2 cups butter, softened at room temp
  
• 1 (8-ounce) package cream cheese, softened at room temp
  
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat). Gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix (if you want, I didn't...because I'm that good). Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Here is my picture :) My kitchen has yellowish lighting