Cream Cheese Pound Cake - Lightly Crunchy with a Cream Cheesey Flavor

This Cream Cheese Pound Cake is surprisingly soft and extra pillowy on the inside, with a slightly crunchy outer layer. Enjoy! Ingredients: 1/2 pound butter or margarine 8 oz. cream cheese, softened to room temperature 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 4 eggs 2 cups cake flour 1 1/2 teaspoons baking powder 1 teaspoon salt powdered sugar for topping Mix butter, cream cheese, vanilla extract, and sugar together. Then add the eggs, one at a time. Beat each egg thoroughly before adding the next egg. Sift the cake flour, baking powder, and salt, and beat small amounts of the dry ingredients at a time. Oil a 9 x 5-inch loaf pan, with the bottom of the pan being lined with a strip of parchment paper/wax paper. Fill pan only to 3/4 of the way. If you have extra batter, bake them in a cupcake pan. Bake at 350 degrees Fahrenheit for an hour. Let the cake cool for 10 minutes, before placing them on a cooling rack to cool entirely. Then sprinkle a generous a