Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
You can adapt any pound cake recipe for a bundt pan to a loaf pan. Just butter and flour your loaf pans, pour in the batter and go. I have found the baking time to be less, so you will need to keep an eye on it, but that's it.
I actually prefer pound cake in loaf pans. They freeze better and serve easier....makes good gifts also........