Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 9-inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Stir in the vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

In another bowl or measuring cup, combine the French vanilla coffee creamer and milk.

Alternate adding the dry ingredients and the wet ingredients (milk and creamer mixture) to the butter mixture, beginning and ending with the dry ingredients. Mix each addition until just combined. Be careful not to overmix.

Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula.

Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so check it at the 1-hour mark.

Let the pound cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, melt the butter in the microwave or on the stovetop. Whisk in the sifted confectioner’s sugar, vanilla extract, and French vanilla creamer.

Add milk one tablespoon at a time, adjusting the consistency to your liking. The glaze should be smooth but not too runny.

Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Allow the glaze to set for about 10-15 minutes before slicing and serving.