Winning Cream Cheese Pound Cake
1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/3 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, beating just until blended.
Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Recipe found here: Winning Cream Cheese Pound Cake