Cream Cheese Pound Cake

​4 eggs plus 2 yolks
½ cup milk
2 teaspoons vanilla
1 ½ cups butter, softened
6 ounces cream cheese, softened
3 cups sugar
3 cups cake flour
1 teaspoon salt
 
1.  Preheat oven to 300 degrees; grease and flour a 12-cup nonstick bundt pan.  Whisk eggs, egg yolks, milk and vanilla together in a 2-cup liquid measuring cup; set aside.
 
2.  Beat butter, cream cheese and sugar, scraping down bowl occasionally, on high speed until pale and fluffy, about 5 minutes. Reduce speed to low and in a small steady stream add liquid mixture until incorporated. Gently stir in flour, one cup at a time, and salt.
 
3.  Transfer batter to prepared pan and tap on counter to settle. Bake until toothpick inserted near center comes out clean, about 80 minutes. Cool in pan on rack for 15 minutes, then place rack on top of pan and invert to release.  Cool completely.
 
Revised November 2017