Step-by-Step Instructions

1. Preheat & Prepare Pan: Preheat oven to 325°F (165°C). Grease and lightly flour a 10-inch tube or bundt pan.
2. Cream Butter & Cream Cheese: In a large mixing bowl, beat butter and cream cheese together until smooth and free of lumps.
3. Add Sugar: Gradually add sugar, continuing to beat until creamy.
4. Incorporate Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
5. Fold in Flour & Salt: Gently fold in flour and salt, stirring just enough to combine without overmixing.
6. Pour & Smooth: Pour batter into prepared pan, smoothing the top with a spatula.
7. Bake: Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Tips

• Cut the cake evenly and dust with powdered sugar for a classic presentation.
• Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.
• Pair with coffee or tea for an elegant afternoon treat.

Storage Tips

• Wrap cooled cake in cling film or aluminum foil, or place in an airtight container.
• Store at room temperature for up to 3 days, or refrigerate for up to 7 days.
• Bring refrigerated cake to room temperature before serving to maintain its moist texture.

Tips for Success

• Ensure butter and cream cheese are softened for a smooth batter.
• Avoid overmixing flour to prevent a dense cake.
• Properly grease and flour your pan to prevent sticking.

Variations & Substitutions