Martha Stewart's Cream Cheese Pound Cake

Makes 2 loaf pans or one bundt pan.

Ingredients

•1 1/2 cups (3 sticks) unsalted butter, room temperature
•1 bar (8 ounces) cream cheese, room temperature
•3 cups sugar
•6 large eggs
•1 teaspoon vanilla extract
•3 cups all-purpose flour
•2 teaspoons salt
• Nonstick cooking spray


Directions
1. 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.
2. Generously coat pan(s) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the center comes out almost clean, 60 to 75 minutes for loaves, 90 minutes for a bundt. (If the tops begin to brown too quickly, tent with aluminum foi.l
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.