1-First off, preheat your oven to 300°F (150°C) and make sure to grease and flour a 12-cup bundt pan thoroughly. This step is crucial for that perfect release later on trust me, it’ll make a difference! Next, in a large mixing bowl, beat the softened butter and cream cheese on high speed until they’re smooth and creamy, scraping the bowl as needed to mix everything well.

2-Once that’s done, add the 3 cups (600 g) granulated sugar and keep beating on high speed until the mixture turns light and fluffy. This helps create that airy texture in your cream cheese pound cake. Then, add the 6 large eggs one at a time, mixing each fully into the batter and beating for 30 seconds on medium-high speed to incorporate air it’s what makes the cake so moist!

3>Combining Wet and Dry Ingredients: After the eggs, stir in the 1 tablespoon vanilla extract to boost the flavor. In a separate bowl, whisk together the 3 cups (375 g) all-purpose flour, ¼ teaspoon baking soda, and 1 teaspoon table salt. Gradually add this dry mix to the wet ingredients, mixing until fully combined, then beat on medium speed for another minute until smooth.

4-Pour the batter evenly into your prepared bundt pan and bake for 1 hour 35 minutes to 1 hour 40 minutes. You’ll know it’s ready when it’s golden brown and a wooden skewer inserted in the center comes out clean or with moist crumbs. Let it cool in the pan for 10-15 minutes before inverting onto a cooling rack this ensures your cream cheese pound cake holds its shape and stays moist!