Sour Cream Pound Cake

Cream butter and shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract. Pour batter in a greased and floured 10-inch tubepan. Bake at 325F for 1 hour 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.