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- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet mixture alternately with buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Pour into prepared pan and bake for 55-65 minutes.
- Prepare glaze: melt 1/2 cup butter, stir in 3/4 cup sugar and 2 tbsp water, heat until sugar dissolves, then stir in 1 tsp vanilla.
- Poke holes in hot cake and slowly pour glaze over top.
- Cool completely before inverting onto a plate.
Tips for Success
- Make sure eggs and butter are at room temperature for a smooth batter.
- Use real buttermilk for best flavor and tenderness.
- Allow cake to cool fully before removing from the pan to prevent sticking.
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