Melt-in-your-mouth goodness with a soft, tender crumb. Delicious on its own — or topped with your favorite glaze or seasonal fruit!

Ingredients

3 sticks (1 1/2 cups) unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups Swans Down cake flour
A splash (or two!) of vanilla extract

Directions

Heat oven to 325 F. In a stand mixer, cream together butter, cream cheese and sugar on medium speed for 5 to 10 minutes, until light and fluffy. Add eggs and flour in three additions. (Mix in two eggs and 1 cup of flour at a time, beating for about 1 minute between each addition.) Stir in vanilla. Generously grease a Bundt pan and spoon the batter evenly into the pan.

Bake 45 minutes, then loosely cover the top with foil to prevent over-browning. Continue baking until the cake is set and no longer jiggles (about 1 hour to 1 hour 10 minutes total). Let cake rest in the pan for 5 minutes before inverting onto a cake plate. Once cooled, top with your favorite glaze, fresh berries, whipped cream or a dusting of powdered sugar — whatever makes it feel just right for the occasion.