1-First, preheat your oven to 325°F (163°C) and grease your loaf pans, or line them with parchment paper for easy removal.

2-In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy, ensuring no lumps remain this is where that rich texture begins.

3-Gradually add the granulated sugar while continuing to beat the mixture until light and fluffy, about 3-5 minutes, for a cream cheese pound cake that’s truly irresistible.

4-Next, incorporate the eggs one at a time, mixing well after each addition to keep the batter smooth and even.

5-Sift together the cake flour (or your substitute), and add the kosher salt before gradually mixing it into the wet ingredients be careful not to overmix here, boo, as that keeps the cake tender.

6-Stir in the vanilla extract and gently fold everything together for that perfect blend of flavors.

7-Pour the batter evenly into your prepared pans, smoothing the top with a spatula.

8-Bake for 60-70 minutes or until a toothpick comes out clean, adjusting slightly for any dietary swaps.

9-Once done, let the cakes cool in the pans for 15 minutes, then move them to a wire rack.