Preheat the oven to 325F and grease a 8 x 4-inch loaf pan.
In a bowl of a standing mixer, cream the butter, sugar and vanilla until smooth. Add the eggs and continue beating.
Gradually add the flour and mix until just incorporated.
Pour the batter into the pan and level it. Bake for 50 - 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool before slicing.
Cream Cheese Ice Cream
To make the ice cream, combine the cream cheese, milk, cream, sugar, salt, and vanilla, in the bowl of a large food processor fitted with a blade attachment.
Blend on high speed until smooth.
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer's instructions.
When ice cream in done churning, spoon it into a freezer safe container. Allow ice cream to rest in the freezer for at least 3 hours until firm.
Keep reducing the iced tea until roughly 1/3 cup of liquid remains.
Transfer to heat-safe container to let cool.
Note: syrup will become much thicker when cooled.
Assembly
For each sundae, cube a slice of pound cake into 1/2 inch cubes and place at the bottom of the sundae cup. (You will have leftover pound cake from the recipe, but it is a great cake to eat on its own.)
Top each sundae with two generous large scoops of cream cheese ice cream.
Garnish with peach slices, raspberries, or any other fruits that are in season.
Drizzle with raspberry iced tea syrup and serve immediately.