Cream Cheese Pound Cake

3 cups cake flour
1 1/2 cups butter at room temperature (3 sticks)
1 package of cream cheese (8 ounces)
3 cups sugar
1 Tbsp vanilla
6 large eggs


Preheat oven to 325. Lightly grease a 10 inch tube pan with butter or Pam. Sift the cake flour into a small bowl and set aside. Cream the butter, cream cheese, sugar and vanilla in a mixer bowl on medium high speed. Beat until ingredients are light and fluffy, about 2 minutes. Scrape when done. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended. Scrape the bowl when done adding all the eggs. Stir the flour gently into the batter with a rubber spatula, then mix on low speed a few seconds to blend the batter, making sure it's smooth and even. This should take less than a minute. Pour the batter into the prepared pan. Bake until golden and firm and a tester comes out dry about 1 hour and 35 minutes. Allow the cake to cook completely in the pan before unmolding and serving.