Preheat oven to 325F. Grease and flour tube or Bundt pan.

With a mixer, cream butter and shortening together. Add in cream cheese and beat on high until smooth and blended. Add sugar and beat on high until combined. Add in the sour cream and vanilla and beat on high until combined. Make sure you occasionally scrape down the sides.

On low, bead in the eggs one at a time allowing each to be incorporated fully before adding next. Sift together flour and corn starch and add to wet ingredients. Beat on medium only until combined. Use a whisk and hand mix to make sure there are no lumps and DO NOT OVER-MIX! Batter will be a little thick and very creamy.

Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.

Remove cake from the oven and allow to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely. If the cake doesn’t want to release from pan, run a knife along the sides between cake and pan. If it still doesn’t release, place bottom of pan in HOT water for about 20 seconds and retry. If it still won’t come out, cuss for about 5 minutes and then serve from the pan.