Cream Cheese Pound Cake

1 1/2 cup butter, softened

1 (8oz.) pkg. cream cheese, softened

3 cups sugar 

6 eggs, room temperature

3 cups sifted cake flour

2 tsp. vanilla extract, room temperature

Combine butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture stirring until combined. Stir in vanilla. Pour batter into well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan and cool completely.