Step 1:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan or loaf pan thoroughly.
Set it aside.

Step 2:
In a medium bowl, whisk together the flour, baking soda, and salt.
Make sure the dry ingredients are fully combined.
Set the bowl aside for later.

Step 3:
In a large mixing bowl, beat the softened butter and granulated sugar together.
Mix on medium speed until light and fluffy, about 3 to 4 minutes.
Scrape down the sides of the bowl as needed.

Step 4:
Add the eggs one at a time to the butter mixture.
Mix well after each addition to ensure they are fully incorporated.
Stir in the vanilla extract.

Step 5:
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk.
Start and end with the dry ingredients.
Mix until just combined; do not overmix.

Step 6:
Pour the batter evenly into the prepared bundt pan.
Smooth the top gently with a spatula.
Tap the pan lightly on the counter to release any air bubbles.

Step 7:
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Ovens vary, so start checking around the 60-minute mark.
The cake should be golden and slightly pulling away from the sides.

Step 8:
Let the cake cool in the pan for 10 minutes.
Then turn it out onto a wire rack to cool completely.
Allow it to cool fully before glazing.

Step 9:
To make the glaze, beat the softened cream cheese in a medium bowl until smooth.
Gradually add the powdered sugar and 2 tablespoons of milk.
Add the vanilla extract and adjust the milk for your desired glaze consistency.

Step 10:
Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top.
Let the glaze set slightly before slicing.
Enjoy every moist, tender bite!