Related: Read Sheri Castle’s story about Eddy McGee and his pound cake. 1½ cups butter, softened1 (8-ounce) package cream cheese, softened3 cups sugar6 large eggs1 tablespoon vanilla extract3 cups all-purpose flour½ teaspoon saltPreheat oven to 300°. Using an electric mixer on medium speed, beat butter and cream cheese for 2 minutes or until mixture is creamy. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Serve with your favorite pound cake topping, but Eddy recommends a scoop of butter pecan ice cream.