Preparation:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate small bowl, dissolve the baking soda in the buttermilk. Set aside.
4. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3-5 minutes).
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract.

Step 2: Incorporate Dry and Wet Ingredients

7. Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture. Start and end with the flour mixture.
8. Mix until just combined, being careful not to overmix to maintain a tender crumb.

Step 3: Bake the Cake

9. Pour the batter evenly into the prepared bundt pan, smoothing the top.
10. Bake in the preheated oven for 65-75 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the French Vanilla Cream Cheese Icing

12. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
13. Add the powdered sugar gradually, beating on low speed.
14. Stir in the French vanilla extract and heavy cream, then mix until the icing is smooth and creamy. Adjust the cream amount for desired consistency.

Step 5: Assemble and Garnish

15. Drizzle or spread the icing over the cooled cake, allowing some to cascade down the sides.
16. Sprinkle toasted chopped pecans over the icing for added flavor and crunch.
17. Let the icing set slightly before slicing and serving.