1-Prepare the oven and pan: Okay, friends, let’s dive into baking this cream cheese pound cake it’s easier than you think and full of that Southern charm. First off, get your oven ready at 325°F and prep your 12-cup bundt pan with non-stick spray or a good greasing. This sets the stage for a cake that slides out smooth and moist.

2-Beat butter, oil, and cream cheese: Now, in your mixer bowl, beat the unsalted butter, vegetable oil or shortening, and cream cheese on high speed for 2 minutes until it’s all blended nicely. Slowly add in the granulated sugar and keep beating on high for 7 minutes; you’ll see it turn pale yellow and fluffy, which is key for that airy texture.

3-Add eggs and flour: Next, add the eggs one at a time, mixing well after each and scraping the sides of the bowl to keep things even. Lower your mixer speed, then add the cake flour in two parts followed by the kosher salt, mixing just until combined to avoid a dense cake. Stir in the vanilla extract, give the bowl a quick scrape, and mix a bit more before turning off the mixer.

4-Bake and cool cake: Pour that batter into your prepared pan and bake for 1 hour and 15-20 minutes, or until a toothpick comes out clean. Let it cool in the pan on a wire rack for 10 minutes, then flip it onto a plate and cool for at least an hour. Finish it off with a dusting of powdered sugar for that extra touch.