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

In a bowl, beat together the softened unsalted butter and cream cheese until light and fluffy, about 3–4 minutes.

Gradually add the granulated sugar, mixing until blended and smooth over 2–3 minutes.

Add the eggs one at a time, mixing well after each addition; this should take about 5 minutes.

In another bowl, sift together the flour, baking powder, and salt. Gradually mix this into the wet batter on low speed until just combined.

Stir in the vanilla extract until evenly distributed.

Pour the batter into the prepared bundt pan and smooth the top.

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

Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack.

Once cooled, slice and serve with optional toppings.