Uncle Andy's Pound Cake
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons high-quality vanilla, or vanilla bean paste
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 325. Spray a Bundt pan with non-stick baking spray.
With an electric mixer on medium speed, beat the butter, cream cheese and sugar for at least 5 minutes, scraping the bowl down as needed, until very light and fluffy.
Add the eggs, one at a time, beating each in for a full 5 minutes. This step will take 30 minutes - have patience.
Add the vanilla. Combine the dry ingredients in a separate bowl, and add by spoonfuls to the batter, just until combined.
Spoon the batter into the pan and smooth out the top. Bake the cake for 1 1/2 hours (90 minutes), until a deep golden brown on top, and a skewer inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes, then turn cake out onto the rack or a serving plate to cool completely, covered loosely with a clean kitchen towel.
Glaze cooled cake with a powdered sugar glaze, and serve with anything you like, such as chocolate, warmed fruit sauce, fresh fruit, whipped cream or ice cream.