For the Pound Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. 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.

For the Cream Cheese Glaze:

1. In a small bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar, milk, and vanilla extract, and beat until the glaze is smooth and pourable.
3. Drizzle the glaze over the cooled pound cake.