Cream Cheese Pound Cake

overmix after the eggs have been added. Once the 6th egg is combined stop the mixer and add the cake flour baking powder and salt. Beat on medium speed just until combined. Do not overmix. Using a silicone spatula or sturdy whisk give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy
Pourspoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 7595 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not overbrown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean the pound cake is done. This is a large heavy cake so dont be alarmed if it takes longer in your oven. If it needs longer bake longer.
Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
Slice and serve with optional toppings like homemade whipped cream  fresh berries.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.