Pound Cake

I am not sure where I got this recipe originally.  I have had it for at least 25 years.  It is good warm or cold and is a great base for something like strawberry shortcake or any other topping.  But I personally love it just plain!

Pound Cake
3 sticks butter, at room temperature
3 cups sugar
8 ounces cream cheese
1 teaspoon vanilla
1/2 teaspoon salt
6 eggs
3 cups cake flour, fluffed with a wire whisk

Preheat oven to 350 degrees.  Prepare a tube pan or a large bundt pan by greasing it well or spraying it with non-stick cooking spray.  Cream together butter, cream cheese, sugar and vanilla.  Add eggs 2 at a time, beating well after each addition.  Stir in salt and flour, blending just until no flour shows (you don't want to deflate your batter too much).  Bake 1 hour and 15 minutes but check after 1 hour.  Let stand 5 minutes and turn out onto a wire rack. 

Note:  I don't think I had to make any adjustments for this cake for higher altitudes other than time.