Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan to prevent sticking.

Step 2: Cream Butter and Shortening

In a large mixing bowl, beat the softened butter and shortening together using an electric mixer. Mix until the texture is light and fluffy, about 2–3 minutes.

Step 3: Add Sugar

Gradually add the granulated sugar to the butter mixture, beating continuously until it’s fully incorporated and creamy.

Step 4: Incorporate Eggs

Add the eggs one at a time, beating well after each addition. This ensures a smooth batter and avoids lumps.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6: Alternate Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Beat on low speed to avoid overmixing.

Step 7: Add Vanilla Extract

Stir in the vanilla extract, ensuring it’s evenly distributed in the batter.

Step 8: Bake the Cake

Pour the batter into the prepared pan. Smooth out the top with a spatula for even baking. Place in the oven and bake for 1 hour and 15–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Allow it to cool completely before adding the glaze.

Step 10: Prepare the Glaze

In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a thinner or thicker consistency as desired.

Step 11: Glaze the Cake

Drizzle the glaze generously over the cooled pound cake, allowing it to drip down the sides. Let it set for 10–15 minutes before serving.