1. Adjust oven rack to middle position
and heat oven to 300 degrees.
grease and flour 12- cup nonstick
Bundt pan. Combine flour and salt in bowl. Whisk eggs and yolks, milk,
and vanilla together in a 2-cup liquid
2. Using stand mixer fitted with paddle, beat sugar, butter, and cream
cheese on medium- high speed until
pale and fluffy,about 3 minutes.
Reduce speed to low and very slowly
add egg mixture until incorporated
( batter may look slightly curdled).
Add flour mixture in 3 additions,
scraping down bowl as needed.
Give batter final stir by hand.
3. Scrape batter into prepared Bundt
pan and gently tap pan on counter to
release air bubbles. Bake until tooth-
pick inserted in center comes out
clean, 80 to 90 minutes, rotating pan
halfway through baking. Cool cake in
pan on wire rack for 15 minutes.
Remove cake from pan and cool completely, about 2 hours. Serve.
(Cake can be wrapped in plastic wrap
and held at room temperature for 3