Cream Cheese Pound Cake

Preheat the oven to 325°F. Grease and flour a bundt pan.

In a stand mixer, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue to beat for an additional 3 minutes until light and fluffy.

Add eggs, one at a time, beating after each addition. Mix in vanilla.

In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until full incorporated.

Transfer the batter into the prepared bundt pan and spread it evenly. Bake 65-75 minutes or until a wood skewer or toothpick inserted 1" from the edge comes out clean.

Allow the cake to rest in the pan for 5 minutes. Then remove the cake from the pan and let it cool completely on a wire rack before serving.