Let’s bake this delicious pound cake:

1. Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-cup bundt pan or a large loaf pan. Set aside.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl (or stand mixer bowl), beat the softened butter and granulated sugar together on medium-high speed until very light and fluffy, about 3-4 minutes. Proper creaming is key for texture.

4. Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients (Alternating): Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Do not overmix.

6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a long wooden skewer or toothpick inserted into the center comes out clean. Pound cakes require a longer baking time at a lower temperature.  

7. Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it out onto the wire rack to cool completely.

8. Make the Cream Cheese Glaze: While the cake cools (or once cooled), make the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar and 2 tablespoons of milk, mixing until the glaze is smooth and pourable. Add more milk, 1 teaspoon at a time, to reach your desired drizzling consistency. Stir in the vanilla extract.

9. Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.

10. Serve: Slice and enjoy!

Patience during baking and cooling is important