– Cream Cheese – Butter – Sugar – Eggs – Flour – Salt – Vanilla
For this recipe, you do NOT need to preheat the oven. I start with a cold oven. First, butter and flour the tube or Bundt pan.
Next, you'll sift together the flour and salt and set aside. And here's a little tip regarding the flour: I always use White Lily All-Purpose flour which has a lower protein content than a lot of flours. Start beating the butter and cream cheese at medium speed of electric mixer until mixed well and then beat at medium until creamy, about 8 minutes. Don't go all the way to the high speed.
Gradually add sugar, beating at medium for another 5-7 minutes. Now the batter should be very creamy and light—almost white—before you add anything else. Add the eggs, one at a time on low to medium speed, mixing just until yellow disappears, about twenty seconds. Add vanilla. Add flour mixture to the batter, a little at a time, beating on low speed just until blended. Add vanilla. Poor batter into pan.
Let the cake cool in the pan on a wire rack for ten to twenty minutes then flip the cake onto a wire rack or platter. You can then flip back onto a cake platter so that the bottom of the cake becomes the top if you're using a tube pan or just leave it the way it comes out of the pan, which will look a little tidier.