First, preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan. This step is crucial to prevent the cake from sticking.

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 5-7 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined—do not overmix! Finally, stir in the vanilla extract.

Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. A completely cool cake is essential for the glaze to set properly.

While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. If it's too thick, add a bit more milk; if it's too thin, add more powdered sugar.

Once the cake is completely cool, slowly drizzle the vanilla glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving.