Cream Cheese Pound Cake

Traci posted this recipe about three years ago. It is my absolute favorite(and most fattening) sweet bread. I made the mistake of tenting first thing this time and then forgetting to go take off the foil so it didn't rise as much as usual. Use a BIG bowl to mix in!

Cream Cheese Pound Cake

3 sticks butter, room temp
8 oz cream cheese, room temp
3 cups sugar
6 lg eggs
1 tsp. vanilla extract
3 cups flour
2 tsp. salt

Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. 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 and salt in two additions, beating until just combined.

Generously coat two 8 1/2 by 4 1/2 by 2 1/2 loaf pans with cooking spray; immediately pourin batter(pan will seem full). Tap pans on work suface to eliminate any large air bubbles.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60-75 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.