Cream-Cheese Pound Cake

Preheat oven to 325 °F. Generously coat Bundt Pan with cooking spray. 1. In a medium bowl, whisk together flour and salt; 2. With an electric mixer on high speed, beat butter and cream cheese until smooth; 3. Add sugar slowly; beat until pale and fluffy, about 5 minutes; 4. Add eggs, 1 at a time, beating well after each addition;  5. Mix in vanilla. Reduce speed to low;  6. Add flour mixture in 2 batches, beating until just combined. 7.Transfer batter to prepared pan; Tap pan on the counter; smooth tops with an offset spatula. 8. Bake until golden and cake tester comes out with a few crumbs attached,70 to 85 minutes ( tent with foil if tops brown too quickly)  9. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

➤ 3 cup all-purpose flour; ------------------------------------------------ ➤ 2 tsp salt; ------------------------------------------------ ➤ 1 1/2 cups (3 sticks) unsalted butter, room temperature; ------------------------------------------------ ➤ 8 ounces ( 1 bar) cream cheese, room temperature; ------------------------------------------------ ➤ 2 cups sugar; ------------------------------------------------  ➤ 6 large eggs; ------------------------------------------------ ➤ 1 teaspoon vanilla extract; ------------------------------------------------ ➤ Vegetable oil cooking spray; ------------------------------------------------

NOTE: Pound Cake name comes from traditional recipe ingredients - one pound each of ur, butter, sugar, and eggs. for a better result: Leave the butter and eggs out at room temperature for an hour before mixing; if they're cold, the batter will not be properly smooth, Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume.