Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan.

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

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

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). 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, then turn it out onto a wire rack to cool completely.

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until the glaze is smooth and pourable. Stir in the vanilla extract.

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

Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.