Preheat your oven to 325°F (165°C) and grease your baking pan thoroughly with butter or non-stick baking spray, ensuring you reach into all the crevices.
In a large mixing bowl, beat the softened butter and cream cheese together on medium-high speed until the mixture is completely smooth and pale, about 3 minutes.
Gradually add the granulated sugar to the butter mixture, beating for another 4 minutes until the texture is light, fluffy, and aerated.
Add the eggs one at a time, beating well after each addition to ensure the fat and protein emulsify properly; scrape down the sides of the bowl as needed.
Stir in the vanilla extract until just combined.
Sift the flour and salt together into a separate bowl, then reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, stopping as soon as the last streaks of flour disappear.
Pour the batter into the prepared pan and smooth the top with your spatula.
Bake for 70 to 80 minutes if using a Bundt pan, or 60 to 70 minutes for a loaf pan, until the top is golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.