Preheat oven to 325° F. Generously GREASE a BUNDT PAN with nonstick spray. I used a Heart BUNDT Pan.
Using a stand mixer with a paddle attachment and beat the butter on high speed until its smooth and creamy. Next, add in the cream cheese and beat until its smooth and combined. Gradually add the SUGAR and beat until its FLUFFY. Then add in the sour cream and vanilla extract until its CREAMY. Taking a rubber spatula and scraping down the sides.
On low speed add one egg at a time, mixing after each egg until its nicely combined.
Turn off the mixer and ADD ALL THE FLOUR, baking powder, and salt. Beat on medium speed to combined. DO NOT OVERMIX!!! Using the spatula and scaping down all the sides.
Spoon the BATTER into the GREASE BUNDT PAN. You can try to pour the batter into the bundt pan..but the BATTER is VERY DENSE!!! I had to BANG the pan on the counter a few times to get the bubbles out. Next, taking the spatula and smooth over the top.
Bake for 1½ hours at 325°F.
Use a toothpick to test for doneness. This is a very LARGE and HEAVY POUND CAKE so it will take longer to bake.
Remove CAKE from the oven and allow the cake to cool completely before inverting the cake onto a cake platter.
Slice and serve with whip cream or fresh mix berries.