For the cake:
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
For the butter glaze:
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Preheat the oven to 325°F/165°C
Grease a 10” bundt pan with non-stick spray or butter, then dust the pan with confectioner’s sugar and set aside.
Using an electric mixer, cream together the butter and sugar. Add in the eggs and vanilla, then add in the dry ingredients. Mix in the buttermilk until well combined.
Pour the batter into the prepared bundt pan, and bake for 65-75 minutes until a toothpick entered in the center comes out clean.
When the cake is done baking, make the glaze. Combine all the ingredients in a small saucepan and stir over medium heat until the butter is melted and the sugar is dissolved.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.