Kamma B.'s cream cheese pound cake

My friend, Kamma B., passed me this recipe via Facebook last week.  And since it is the great poundcake ever, I am posting it for your eating pleasure! Note: be sure you use SWAN'S DOWN CAKE FLOUR like the recipe says.  You can find it at Publix in a red box.  Some of the boxes have yellow cake on the front, some have chocolate cake on the front, but they are all the same.  I also recommend using either a silicone Bundt pan or a springform Bundt pan for easier removal after baking. 
Here goes:

1. 6 room temperature whole eggs
2. 3 sticks of room temperature SALTED butter (trust me; use the salted butter)
3. 1 package of room temperature cream cheese (I recommend the regular, not light)
4. 3 cups of white sugar (using turbinado or demerara sugar will not give you the right texture)
5. 3 cups of swan's down cake flour (no need to sift)
6. 1 tsp of vanilla extract (in you're an Ina fan, use the GOOD vanilla)

DO NOT, under any circumstances, preheat your oven! Place the butter, cream cheese and sugar in the mixer and mix until it's creamy at medium speed.  Add the eggs one at a time, making sure each egg is blended before adding the next.  Once all the eggs are mixed in, add the cake flour about 1/2 cup at a time.  Add the vanilla last.  Pour into your pan and place in the oven.  Set the oven for 325 degrees and bake for about an hour and 25 minutes.  Kamma B. likes hers a little underbaked, and I have to agree.  But you can bake yours all the way if you like :)

Once it's ready to eat, you should try topping it with homemade whipped cream and fresh strawberries.  Or you may like to mix Nutella and honey and microwave (careful: Nutella burns).  Or you may like to put butter on it and put it in the toaster oven/broiler until the butter melts (my favorite)