This cake has a beautiful golden-brown crust and a nice soft interior. Preheat your oven with the butter or flour in your pan.

When making the batter, you can use a stand mixer with the paddle attachment or a hand mixer as well. Add the butter and cream cheese in the stand mixer bowl together with sugar, then turn the mixer on and cream them together until light and fluffy and very well combined.

Turn the mixer on low and add 6 eggs one at a time, scraping down teh bowl whenever necessary, add one tablespoon of vanilla extract for flavour and mix it on low. Because this is a vanilla cake, you will need vanilla bean, scrape the seeds out, add to the batter and make sure it is well mixed before adding the dry ingredients.

With the mixer on low speed, you will add a combination of flour and a teaspoon of salt slowly, and you can finish off by hand using a spatula. For the pan, you will need regular loaf pans.

Divide the batter evenly among the two pans, then smooth the top and bake in the 325 degrees Fahrenheit preheated oven for about an hour. Test the doneness of the cake by inserting a toothpick at the centre; if it comes out clean, the cake is done.

Let the cakes cool in the pan for 30 minutes before removing to cool completely on a wire rack. This cake has a rich texture, really fine with lots of vanilla.