Cream Cheese Pound Cake

• ⅛  - nonstick cooking spray
• ¾ cup - unsalted butter
• 4 Ounce - cream cheese
• 1 cup - granulated sugar
• 1 ½ teaspoon - vanilla extract
• 3  - eggs
• 1 ½ cup - all purpose flour
• ½ teaspoon - baking powder
• ½ Teaspoon - salt

Instructions

1. Preheat the oven to 350°F.
2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
3. Place the butter, cream cheese, sugar, and vanilla in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add the eggs one at a time, beating for 15-20 seconds between each addition, until mixture is smooth and combined.
4. With a sifter or mesh sieve, sift the flour, baking powder, and salt into the butter mixture. Beat mixture on low until it becomes a smooth, thick batter.
5. Use a rubber spatula to transfer batter to the prepared loaf pan.
6. Bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean, 60-75 minutes.
7. Check to see that cake is done. Remove from oven or add time as needed.
8. Allow cake to cool in pan for 15-20 minutes. To release, run a knife between the cake and pan. Turn onto a large plate.
9. Allow the cake to cool for 1-2 hours before slicing and serving.