Cream Cheese Pound Cake

8 oz cream cheese
3 sticks butter
1½ teasp vanilla extract
3 cups sugar
⅛ teasp salt
6 lrg eggs
3 cups cake flour, sifted

Allow the eggs, cream cheese and butter to come to room temperature. Grease an angel food pan or bundt pan and set aside. Cream together the cream cheese, butter and vanilla, then gradually add the sugar and salt and cream until fluffy. Add the eggs, one at a time, mixing well after each egg. Add the flour, one cup at a time, mixing well after each cup.

Pour the batter into the pan and bake at 325 degrees for 1 1/2 hours. Cool for 10 minutes before removing from the pan.