Ingredients:

  • 1.5 cups unsalted butter, softened (340g)
  • 8 oz full-fat cream cheese, softened (226g)
  • 3 cups granulated sugar (600g)
  • 6 count large eggs, room temperature
  • 3 cups all-purpose flour, sifted (375g)
  • 1 tablespoon vanilla bean paste or extract
  • 0.5 teaspoon kosher salt
  • 1 tablespoon lemon zest (optional)

Instructions:

  1. Prepare the pan by generously greasing a 10-12 cup Bundt pan with softened butter, ensuring every nook and cranny is covered. Dust with flour and tap out the excess.
  2. In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together until smooth and combined.
  3. Gradually add the granulated sugar to the butter mixture. Beat on medium-high speed for 5 to 7 minutes until the mixture is nearly white, doubled in volume, and resembles thick frosting.
  4. Add the room temperature eggs one at a time, beating well after each addition to maintain the emulsion. Scrape down the bowl as needed.
  5. Incorporate the vanilla bean paste and lemon zest if using.
  6. Sift the flour and salt together, then gradually add to the batter on low speed, mixing only until just combined to avoid overworking the gluten.
  7. Pour the batter into the prepared pan and bake at 325°F (165°C) for approximately 1 hour and 15 minutes, or until a tester comes out clean.