Crusty Cream Cheese Pound Cake

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   Preheat the oven to 325u00b0. Beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour and salt, mixing at low speed just until blended; stir in vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 325u00b0 for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

* Per serving · 4 servings · Values may vary.

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