• Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray (I use Baker's Joy). You'll want at least 1½ inches between the height of the batter and the top edge of the pan.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
• Gradually add the sugar and mix until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Add the vanilla.
• Slowly add the cake flour and mix until combined.
• Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated.
• Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
• Pour the batter into prepared bundt pan.
• Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
• Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

For the glaze:

• Be sure to sift the confectioner's sugar to avoid lumps. Add enough liquid to become a pourable texture.

  Be sure that the cake is completely cooled, before spooning or pouring over the cake; otherwise, it will absorb into the cake.