Preheat oven to 300°F (convection if available).

Grease a Bundt or tube pan thoroughly with baking spray that includes flour, or with a layer of shortening and dusting of flour.

In a large mixer, cream the butter and cream cheese together until completely smooth and fluffy. Scrape down the sides as needed for even mixing.

Gradually add the sugar and whip for 4–5 minutes. The mixture should be thick, pale, and fluffy, which helps create the cake’s classic crumb.

Add eggs one at a time, beating just until each is blended before adding the next. After the third egg, add the vanilla extract (or your chosen flavoring).

Sift flour before measuring, then use a measuring cup to level 3 cups. Add a pinch of salt and sift together one more time in a bowl.

With mixer on low or by hand, gradually add the flour mixture, about 1 cup at a time, mixing just until incorporated. Do not overbeat at this stage or the cake may become tough.

Pour batter into the prepared Bundt or tube pan, spreading evenly. Bake at 300°F for about 1 hour and 40–45 minutes. Start checking for doneness at 1 hour 30 minutes—use a toothpick in the center; it should come out mostly clean.

If cake seems to brown too quickly, tent loosely with foil for the last 10 minutes.

Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Serve warm or at room temperature. Enjoy a golden, crusty exterior with a moist, tender crumb!