Unsalted butter -- 1½ cups (3 sticks), room temperature
Cream cheese -- 1 bar (8 ounces) , room temperature
Sugar -- 3 cups
Eggs -- 6 large
Vanilla extract -- 1 tsp
All-purpose flour -- 3 cups
Salt -- 2 tsp
Baking Soda -- ¼ tsp
Baking Powder -- 1 tsp
Preparation of the pound cake:
Preheat oven to 350 degrees.Grease two 8 ½-by-4½- by-2 ½-inch loaf pans and keep aside. (I made in one loaf pan with half the quantity.)
Sift the flour,salt, baking powder and the baking soda in a large bowl and keep aside.
Beat butter and cream cheese until smooth. Gradually add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour in three additions, beating until just combined.
Pour the batter into the prepared pans. Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Recipe Courtesy: Joy of Baking