Preheat your oven to 325°F (165°C) and prepare a 10-inch bundt pan by greasing with butter and dusting with flour.

In a large mixing bowl, cream together softened unsalted butter and cream cheese on medium speed until light and fluffy for about 3 to 5 minutes.

Gradually add granulated sugar while continuing to mix on medium speed for 2-3 minutes, scraping down the sides of the bowl halfway through.

Add large eggs one at a time, mixing well after each addition until smooth and homogenous.

Sift together all-purpose flour, baking powder, and salt in a separate bowl; set aside.

Gradually mix the dry ingredients into the creamed mixture on low speed until just combined.

Stir in vanilla extract until fully incorporated.

Pour the batter into the prepared bundt pan, smoothing the top and shaking gently to release air bubbles.

Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, checking for doneness with a toothpick.

Cool the cake in the pan on a wire rack for 10-15 minutes, then invert and release onto the rack.