Cake:

1 cup **butter, room temperature
2 cups granulated sugar
4 eggs   
1 tablespoon vanilla 
3 cups all purpose flour
1 teaspoon kosher salt   
1 teaspoon baking powder   
1/2 teaspoon baking soda   
1 cup buttermilk

Glaze:

1 stick (1/2 cup) **butter
3/4 cup sugar
2 tablespoons vanilla

**Please use only real butter, not margarine or spread. The butter is
what makes this cake so good and gives it such a luscious flavor.**

Preheat oven to 325*.

Grease a 10 inch Bundt pan with butter or shortening very liberally.
   
Dust the pan with flour and set aside.
   
Place all the cake ingredients in the bowl of your stand mixer
fitted with the paddle attachment. Mix on low for 30 seconds and
then increase the speed to medium and mix for 3 minutes.
   
Pour the batter into the prepared pan and bake for 65-75 minutes
until a toothpick entered into the center comes out clean.
   
When the cake is done make the glaze. Combine all ingredients
into a small saucepan over medium-low heat. Stir continuously
until the butter is melted and the sugar is dissolved. Do not
bring to a boil.
   
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.
   
*Notes: I actually like to make this cake a day in advance, finding
it to be more moist and flavorful when it rests overnight. I also made
this in a 13x9 pan and it worked fine, but it does make for a really full
cake pan when it's done. I may increase the glaze next time I make it
so there's more to soak into the cake.