• Preheat oven to 350°F. Grease your 9"x5" loaf pan with non-stick cooking spray or line with parchment paper and set aside.
• In a medium mixing bowl, combine butter and sugar and beat on high speed until mixture appears light and fluffy. Add in the 3 whisked eggs, vanilla extract and pinch of salt.
• Add flour to wet mixture, a little bit at a time and mixing just until moistened. Use a spoon or spatula for this. Set aside and make cream cheese mixture.

For cream cheese mixture

• Combine cream cheese and sugar until smooth. Mix in egg.
• Add in ube halaya, 1 tbsp of all-purpose flour and 1 tsp ube extract. Combine well.

Assembling your pound cake

• Add a layer of the pound cake mixture to the bottom of your loaf pan (a little less than half). Smooth with a spatula.
• Pour the cream cheese mixture all over the layer of pound cake. Spread with a spoon or spatula. Pour remaining pound cake mix pound over the ube cream cheese. Gently spread with a spatula, being careful to not overly mix it with the cream cheese.
• For the swirl design, use a chopstick or wooden skewer and run it through the batter 3 or 4 times, lengthwise then side to side until desired look is achieved.
• Bake at 350°F for 50-55 minutes. The corners may start to get golden at this point. You may cover the pound cake with foil if you find that you need to bake your cake longer.
• Cool for at least 30 minutes on a wire rack before removing from loaf pan.
• Feel free to enjoy with a nice scoop of vanilla bean or ube ice cream!