Bring the butter, cream cheese, and eggs to room temperature. Heat the oven to 325°F (165°C), then thoroughly grease and flour a 10-inch tube pan or large Bundt pan, including the center tube and every groove.

Beat the softened butter and cream cheese together until completely smooth. Gradually add the sugar and continue beating for several minutes, until the mixture is pale, light, and fluffy.

Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Whisk the flour and salt together in a separate bowl.

Add the flour mixture gradually to the butter mixture, mixing only until incorporated. Stir in the vanilla without overmixing.

Transfer the batter to the prepared pan and smooth the top. Bake at 325°F for approximately 80 to 90 minutes, beginning to check near 80 minutes; a skewer should come out clean or with a few moist crumbs.

Cool the cake in the pan for about 15 to 20 minutes. Invert it onto a cooling rack and let it cool completely before slicing for the neatest cuts and firmest crumb.