### Instructions
1. Preheat your oven to 325°F (160°C). Grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and cream cheese with an electric mixer until light and fluffy.
4. Gradually add the granulated sugar to the butter mixture, beating until well combined and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
7. Pour the batter evenly into the prepared pan.
8. Bake for 70-90 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
### Short Tips
* **Room Temperature Ingredients are Key:** Make sure your butter, cream cheese, and eggs are all at room temperature for the best emulsion and a smooth, consistent batter.
* **Don’t Overmix:** Overmixing can develop the gluten in the flour too much, leading to a tough cake. Mix just until combined.
* **Bundle Up:** A quality Bundt pan or tube pan with a non-stick coating will make unmolding a breeze. Ensure it’s properly greased and floured.
* **Serve it Simple:** This pound cake is so flavorful on its own, it doesn’t need much accompaniment. A dusting of powdered sugar, fresh berries, or a light dollop of whipped cream are perfect.
* **Storage:** Store the pound cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage.
