Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla.
Combine flour, corn starch, baking powder and salt together. Add dry ingredients to butter mixture, 1/3 at a time, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
Make the Chai Spice Glaze:
Combine spices and powdered sugar, and add enough milk to achieve desired consistency for the glaze. Drizzle over warm pound cake.
Recipe Tip: Use a fluted tube pan for a prettier cake!