Preheat your oven to 325°F (160°C).

Grease a 10-cup bundt pan or loaf pan with butter or cooking spray, then dust with flour.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the buttermilk to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Mix until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

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

To make the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until you achieve a smooth, pourable consistency. Stir in the vanilla extract.

Once the cake is completely cooled, drizzle the cream cheese glaze over the top.