Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake doesn’t stick. You can also use parchment paper for easier removal later.

In a large mixing bowl, combine the unsalted butter, crunchy peanut butter, butter-flavored shortening, and cream cheese. Use an electric mixer to beat the mixture on medium speed until it’s light and creamy. This should take about 3-4 minutes. The peanut butter will give the batter a rich texture, while the cream cheese adds a nice tang.

Gradually add the granulated sugar to the creamed mixture. Continue beating until it’s fully incorporated. Then, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix again until everything is combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients in batches, mixing gently after each addition. Be careful not to overmix to keep the cake light and fluffy.

Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so be sure to keep an eye on your cake.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely.

While the cake is cooling, prepare the peanut butter glaze. In a saucepan, combine the milk and peanut butter over low heat. Stir continuously until the peanut butter melts and the mixture is smooth. Once melted, whisk in the powdered sugar until the glaze is well combined and smooth.

Once the cake is completely cool, drizzle the peanut butter glaze evenly over the top of the cake. The glaze will harden slightly as it cools, adding a sweet peanut butter finish to your pound cake.