1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

2. In a large bowl, beat together the butter and cream cheese until smooth and creamy.

3. Gradually add the sugar and continue to beat until light and fluffy, about 5 minutes.

4. Add eggs one at a time, beating well after each addition.

5. In a separate bowl, sift together flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Stir in the vanilla extract.

7. Pour the batter evenly into the prepared pan and smooth the top.

8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

9. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

10. If using glaze, whisk together powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake before serving.