Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside.

In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.

Scrape the sides and bottom of the bowl to make sure all ingredients are well incorporated. Add sugar and mix again, increasing speed to high and beating until light and fluffy.

With the mixer on high speed, add one egg. Stir until completely combined, then beat another 30 seconds on medium-high speed. Repeat this process with each egg.

Add vanilla extract and stir to combine.

In a separate, medium sized mixing bowl, whisk together flour, baking soda, and table salt. Gradually add dry ingredients to wet, stirring until completely combined. Once combined, beat on medium speed for another minute. Batter should be smooth, silky, and light.

Pour evenly into prepared pan and bake in 300F (150C) oven for 1 hour 35 minutes – 1 hour 40 minutes. When finished, the cake will be golden brown and a wooden skewer (not toothpick – it’s too short) inserted into the center should come out clean or with moist crumbs.

Allow cake to cool in pan for 10-15 minutes before carefully inverting onto a cooling rack to cool completely.

Allow to cool before serving. This pound cake is excellent plain but also may be dressed up with a dusting of powdered sugar, a topping of vanilla glaze or chocolate ganache, or a side of whipped cream and fresh berries.