Cream Cheese Pound Cake

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures I found the best ratio of ingredients to produce a moist dense and flavorful pound cake. Using 9 simple ingredients this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake follow the baking time and temperature closely. 
Ingredients
1 and 12 cups 340g unsalted butter softened to room temperature
8 ounce 226g fullfat brick cream cheese softened to room temperature

2 and 12 cups 500g granulated sugar
13 cup 80g sour cream at room temperature
2 teaspoons pure vanilla extract
6 large eggs at room temperature
3 cups 354g cake flour spooned leveled
12 teaspoon baking powder
18 teaspoon salt
optional for serving homemade whipped cream fresh berries
Instructions
Preheat oven to 325F 163C. Not 350F. Generously grease a 1012 cup Bundt pan with butter or nonstick spray.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on high speed until smooth and creamy about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined about 1 minute. Add the sugar and beat on high speed until combined about 1 minute then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula.
On low speed beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to