Baking Instructions

• Preheat the oven to 350°F (176°C). Using an electric mixer, beat the butter and cream cheese until smooth. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the flour and salt in two additions, beating until just combined.
• Generously coat two 8½-by-4½-by-2½-inch loaf pans with cooking spray. Immediately pour in the batter (the pans will seem full). Tap the pans on the work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, about 60 to 75 minutes. If the tops begin to brown too quickly, tent them with aluminum foil.
• Cool the cakes in the pan for 10 minutes. Turn them out and cool completely, with the tops facing up, on a wire rack.