Preheat oven to 350F degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare Cake Batter
In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until well combined, about 5 minutes.
Add (room temperature) eggs, one at a time, beating about a minute after each addition.
Add whole milk and Princess Flavoring Emulsion and continue beating on high for 2-3 minutes.
Gradually add flour mixture to creamed mixture, beating just to combine.
Using a rubber spatula, pour and scrape into a lightly greased 9 or 10-cup Bundt pan. (You may choose to grease and flour the Bundt pan, or I like to spray Baker's Joy inside it, which works really well for all of my intricately designed pans. They just pop right out, with no sticking.)
Bake cake in preheated oven for 45-50 minutes until toothpick inserted into center comes out clean.
Sugar Topping
To make the sugar topping, combine granulated sugar, vanilla extract, and water to make a simple syrup.
After 10 minutes, remove cake from pan onto a wire rack. Generously brush the topping over warm cake. Allow the cake to cool before serving.
This cake will serve 12-14 people. If desired, serve with freshly whipped cream and fresh berries.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.