Related: Read Sheri Castle’s story about Eddy McGee and his pound cake.

1½ cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt

Preheat oven to 300°. Using an electric mixer on medium speed, beat butter and cream cheese for 2 minutes or until mixture is creamy. Gradually add sugar and beat, 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla and mix well.

Tip: To make sure the mixture is well combined, rub a little batter between your fingers; if you feel minimal grit, you’re ready to move on. At this stage, the mixture may look slightly curdled or grainy. Don’t worry — you’re on the right track!

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan that does not have a removable bottom.

Tip: To ensure a well-mixed batter, use a rubber spatula to scrape all of the dry ingredients off the bottom of the bowl. Gently tap the pan three or four times on the counter to remove any air bubbles.

Fill a 2-cup ovenproof measuring cup with water and place it in the oven with the tube pan.

Tip: Sheri recommends positioning your cake in the center of the oven for an even bake.

Bake for 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in pan for at least 30 minutes. Serve with your favorite pound cake topping, but Eddy recommends a scoop of butter pecan ice cream.

Tip: Patience is key: All pound cakes benefit from an overnight rest at room temperature, covered in plastic wrap or stored in an airtight cake carrier.