This is from my friend Jen Pond. This is delicious especially served with berries and homemade whipped cream.
1. Preheat oven to 325. Lightly butter a 10-inch tube pan and line the bottom with parchment paper.
2. Combine the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is smooth. Add the sugar, increase the speed to high, and beat until the mixture is light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl. Add the vanilla extract, then add the flour and salt together. Beat until just mixed.
3. Pour batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a cake tester come out clean. This takes about 1 ¼ hours.
4. Place the pan on a cooling rack and cool for 20 minutes, remove the cake from the pan and let it cool completely.
1 ½ cups unsalted butter
1 (8 oz) package cream cheese
3 cups sugar
6 large eggs
2 tsp pure vanilla extract
3 cups flour
1 tsp. salt