Step 1:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan to ensure the cake doesn’t stick.

Step 2:
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes with a hand or stand mixer.

Step 3:
Gradually add the sugar to the butter and cream cheese mixture. Beat until the mixture is light and creamy, approximately 5-7 minutes.

Step 4:
Add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

Step 5:
Stir in the vanilla extract for a hint of aromatic sweetness.

Step 6:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 7:
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.

Step 8:
Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted in the center comes out clean. Check the cake around the 75-minute mark to avoid overbaking.

Step 9:
Allow the cake to cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before slicing.