Preheat oven to 300 degrees Fahrenheit
In a large mixing bowl, cream together the butter and cream cheese.
Gradually add sugar, beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add flour and beat until just blended.
Stir in vanilla.
Pour into a greased and floured 10” tube pan.
Gently run a circle with a thin spatula around the middle of the batter to create a divot in the batter around the entire pan. This will help the cake be more flat than rounded as it bakes. (Genius tip, Kathryn!)
Bake for 90 minutes or until the cake is done, testing with a toothpick for doneness.
Cool in pan before removing to a wire rack.
Sprinkle top of cake with powdered sugar if desired.
Delicious with the fruit toppings of your choice, or even a wee bit of ice-cream!
Serve and enjoy with your favorite people!
Of course, Kathryn is one of my favorite people, so we devoured our pound cake while it was still warm, topped with berries!
