** Preparation Method: ** Preheat the Oven: Preheat your oven to 325°F (160°C) 🌡️. Grease and flour a loaf pan or bundt pan 🥘. Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter 🧈 and cream cheese 🧀 together until light and fluffy. This will give the cake its signature creaminess. Add Sugar and Eggs: Gradually add the granulated sugar 🍬 and beat until the mixture is smooth and creamy. Add the eggs 🥚 one at a time, beating well after each addition. Mix Dry Ingredients: In a separate bowl, whisk together the flour 🛢️, baking powder 🍼, and salt 🧂. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk 🥛 to the creamed mixture, beginning and ending with the dry ingredients. Mix gently until just combined. Stir in the vanilla extract 🌿. Pour into Pan: Pour the batter into the prepared pan and smooth the top with a spatula 🍴✨. Bake the Cake: Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean ⏰❤️. If the top starts browning too quickly, cover it loosely with foil. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely 🕒. Make the Glaze (Optional): In a small bowl, whisk together powdered sugar 🍊, milk 🥛, and vanilla extract 🌿 until smooth. Drizzle the glaze over the cooled cake for an extra touch of sweetness 🍯✨. ** Ready to Serve! ** This Cream Cheese Pound Cake is rich, moist, and bursting with flavor. Slice it up and enjoy it as is, or pair it with fresh fruit, whipped cream, or a scoop of ice cream for an ultimate treat! 🍰💖
