Gradually add sugar to the creamed mixture, beating well after each addition. This ensures even distribution of sweetness.
Bake the cake for 1-1.5 hours, or until a toothpick inserted in the center comes out clean. The cake may have a beautiful golden brown top.
Let the cake cool in the pan for a while before transferring it to a wire rack to cool completely. This allows the cake to set properly for a denser texture. pen_spark
Set your oven to 325°F (163°C) to create the ideal environment for slow, even baking. Grease and flour a loaf pan or Bundt pan to prevent sticking.
Ensure all your ingredients are at room temperature for even creaming. You'll need butter, cream cheese, eggs, sugar, flour, and a touch of vanilla extract.
In a large bowl, using an electric mixer, cream softened butter and cream cheese until light and fluffy. This step incorporates air for a denser crumb, characteristic of pound cake
Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents curdling and maintains the batter's structure.
Stir in vanilla extract for a touch of warmth and depth of flavor that complements the richness of the cream cheese
Pour the smooth and thick batter into your prepared pan.
In a separate bowl, whisk together flour and salt. Gradually add this dry mixture to the wet ingredients in batches, mixing until just combined. Avoid overmixing, which can make the cake tough.