• Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).
• In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.
  1 cup unsalted butter, 6 oz cream cheese, 2 ½ cups granulated sugar
• Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.
  6 large eggs, 1 Tablespoon vanilla extract
• In a separate bowl, whisk together flour, baking powder, and salt.
  3 cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon salt
• With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
  ⅓ cup whole milk
• Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.

Glaze

• Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
  2 cups powdered sugar, 2 Tablespoons melted butter, ½ teaspoon vanilla extract, 1-3 Tablespoons milk
• Drizzle over cooled bundt cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!