Cream Cheese Pound Cake

1 1/2 cups butter (3 sticks)
1 8-ounce package cream cheese
3 cups sugar
6 eggs
3 cups all purpose flour
1 TBS vanilla
Remove butter and cream cheese from refrigerator and cut into small cubes. Allow to soften at room temperature. Thoroughly grease a 10-inch tube pan. Preheat oven to 325 degrees. Beat butter and cream cheese with electric mixer until thoroughly creamy. Gradually add the sugar, beating until light and fluffy (3 to 5 minutes - rub a small bit between your fingers; you should not feel any sugar grains).
Beat in the eggs one at a time. Add flour, stirring only until incorporated. Stir in vanilla. Pour batter into prepared pan and bake 1 hour and 45 minutes until cake tests done. Makes 16 serving.