Butter Pound Cake

1 1/2 cups unsalted butter (room temp)

2 Tbsp vegetable oil

8 oz cream cheese (room temp)

2 3/4 cups granulated sugar

6 large eggs

3 cups sifted cake flour

1 tsp salt

1 Tbsp vanilla extract

Powdered sugar or glaze for garnish

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick cooking spray.

Add your butter, oil and cream cheese to a mixing bowl and beat on high for 2 minutes.  Slowly add in sugar and beat on high for 7 more minutes.  Mixture should be pale yellow and fluffy.

Add eggs, one at a time, mixing well after each.

Turn mixer down to los and slowly add flour into the batter in two batches.  Add the salt.  Be careful not to over beat.

Add vanilla extract and mix just until combined.

Pour cake batter into prepared bundt pan and bake for 1 hour and 15 minutes.  Cake is done when a toothpick inserted in the center of the cake comes out clean.  

Cool in pan on a wire rack for 10 minutes.  Invert cake onto a serving dish and then cool for at least an hour.  

Dust with powdered sugar or top with a glaze.  

Note:  You may choose to add a different flavor extract.  If you do, remember that vanilla is a very mild flavor.  I would suggest using only a teaspoon of other extracts instead of a tablespoon.