• Preheat your oven to 325℉ or 160℃.
• Brush an even layer of melted butter on the inside of a 12-cup bundt pan being mindful to avoid any excess drips or pooling. Add in a tablespoon of flour, turning and tapping the pan to coat. Tip any excess flour out of the pan and set aside. (This is my preferred method for greasing bundt pans)

  Alternatively you can use a nonstick baking spray that also has flour in it.

MAKE THE CAKE:

• In a medium bowl whisk together the flour, salt, baking powder and baking soda, then set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy - about 3 minutes. Then add the eggs, buttermilk and vanilla and mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. At this point it may look lumpy or curdled, but don't worry.
• With the mixer on low, gradually add the dry ingredients. Scrape down the sides and bottom of the bowl in between each addition and mix until just combined. Spoon the cake batter into your prepared Bundt pan and tap a few times on the counter to settle the batter. Bake on the middle rack in your pre-heated oven for 50-60 minutes or until a cake tester comes out clean.

MAKE THE GLAZE:

• With 5 minutes left on your timer, prepare glaze by combining the sugar, butter, water and vanilla in a small sauce pan. Heat on low until melted, stirring occasionally until the sugar has dissolved. Do NOT bring to a boil.
• Once the cake is baked, carefully remove and then use a skewer to poke wholes into the cake. Spoon about 1/3 of the glaze all over, making it a point that the glaze seeps into the holes.
• Let cake cool 15 to 20 minutes before inverting the cake onto a plate or cake stand and removing the cake pan. Once removed, re-heat glaze over low heat. Use a pastry brush to brush the glaze over entire cake - I do about 2 coats. Save any remaining glaze.
• Serve slices of cake with whipped cream and a spoonful of reserved glaze (reheating if necessary) over top.