Cream Cheese Pound Cake - cooking recipe

Ingredients

1 1/2 c. butter (room temperature; no substitutes)
1 (8 oz.) pkg. cream cheese (room temperature)
2 1/3 c. sugar
6 eggs (room temperature)
3 c. flour
1 tsp. vanilla

Preparation

Cream butter and cream cheese.
Gradually add sugar, beating until light and fluffy (5 to 7 minutes).
Add eggs (one at a time), beating well after each.
Gradually add flour; beat just until blended.
Stir in vanilla.
Pour into greased 10-inch tube pan.
Bake at 300\u00b0 for 1 1/2 hours or until toothpick comes out clean.
Cool 15 minutes and remove from pan.
Cool completely.