For the Pound Cake:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or spray with non-stick baking spray.
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, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate Dry Ingredients and Buttermilk: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.
6. Bake: Pour the batter evenly into the prepared pan. Bake for 1 hour and 10-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the Cream Cheese Glaze:

1. In a medium bowl, beat the cream cheese until smooth.
2. Gradually mix in powdered sugar until fully incorporated.
3. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in vanilla extract.
4. Drizzle the glaze over the cooled cake and let it set before serving.