Cream Cheese Pound Cake

I make pound cake wayyy too much... it's just so easy and there's something awesome about creaming together massive amounts of butter, cream cheese, and sugar. Especially after getting my absolutely fantastic Kitchenaid stand mixer for Christmas... seriously, I'm pretty sure I'm in love with it. I used to think that maybe they weren't THAT great, and then I got one. Probably one of the best things ever. I just left the cream cheese, butter, and sugar in the mixer to cream while I made dinner. Aaaaamazing.
But I'll stop talking about my mad crazy love for my mixer and tell you about this recipe. Totally and completely delicious, and very easy. One of my sister's says it tastes like cheesecake with a different texture. Anything even slightly cheesecake-y and I'm pretty sure its a great idea.
If you're not a huge fan of cream cheese pound cake, this is a wonderful recipe for normal pound cake, and also one that I use on a regular basis.

Cream Cheese Pound Cake
Adapted from My Baking Addiction
Makes one bundt cake

1 1/2 cups butter, room temperature
8 oz cream cheese, room temperature
3 cups sugar
6 eggs
1 tbs vanilla extract
3 cups flour

Preheat oven to 325, grease a bundt cake pan. Set aside.
In a mixing bowl, beat together butter and cream cheese until smooth. Add in sugar and beat until light and fluffy, at least 5 minutes. Add in eggs two at a time and beat to incorporate. Beat in vanilla.
Add flour and mix until fully combined.
Pour into bundt pan and bake about an hour, rotating pan once.
Let cool in pan for about 20 minutes before removing to cool on wire rack completely.