1. Preheat the Oven: Preheat your oven to 325°F (165°C) and prepare your baking pan by greasing it and dusting with flour or lining it with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients.
6. Add Vanilla Extract: Mix in the vanilla extract just until combined. Do not overmix.
7. Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly.
8. Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the Glaze:

1. Mix the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
2. Drizzle Over Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to set before slicing and serving.

Enjoy your Vanilla Buttermilk Pound Cake—a perfect dessert for any occasion! 🎂✨