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Beat the softened butter and cream cheese with an electric mixer at medium speed for 2 minutes, or until the mixture looks creamy.
Gradually add the sugar, continuing to beat for another 5 to 7 minutes. The mixture should lighten in color and become fluffy.
In a separate bowl, whisk together the flour and salt until well combined.
Gradually add this flour mixture to the butter mixture, beating on low speed just until everything is blended and no dry streaks remain.
Pour the batter into the prepared 10-inch tube pan.
Fill a 2-cup ovenproof measuring cup with water and place it in the oven alongside the tube pan. This water bath helps keep the cake moist as it bakes.
Bake at 300°F for 1 hour and 10 minutes, or until a wooden pick inserted into the center of the cake comes out clean. If it's not quite done, recheck every 5 minutes.
Let the cake cool in the pan on a wire rack for 10 to 15 minutes before removing it from the pan. Transfer to a wire rack to cool completely before glazing.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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