Southern Living's Cream Cheese Pound Cake

This was the first time that I have ever made a pound cake & was super nervous about how it was going to turn out. As you can see from the picture, it came out perfectly. It tasted even better! I made it for Thanksgiving & have already had requests to make it again. And honestly, I can't wait to make it again either. :)

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt

 Preheat oven to 300°F. 
Use an electric mixer to mix both butter and cream cheese until creamy.
Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more.
Stir in vanilla.
 Sift flour and salt and add gradually to the mixer, beating until well blended.
 Pour batter into a well greased and floured bundt pan or tube cake pan.
 Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
 Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
 Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.