Ingredients

3 cups of all-purpose flour that is unbleached

2 cups of granulated white sugar

1 tsp of salt

1 tsp of baking powder

1/2 tsp of baking soda

1 cup of cultured buttermilk

1 cup of unsalted butter

2 tsp of pure vanilla extract

4 large eggs

3/4 cup of granulated white sugar

1/3 cup of unsalted butter

3 tbsp of water

2 tsp of pure vanilla extract

Instructions

Preheat your oven to 325°F (165°C) and grease a 10 inch Bundt pan, making sure to flour it as well.

In a large mixing bowl, combine the flour, 2 cups of sugar, salt, baking powder, and baking soda.

Add the buttermilk, 1 cup of butter, 2 teaspoons of vanilla extract, and the eggs to the bowl. Mix everything together until well blended, then beat the mixture for 3 minutes at medium speed.

Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 60 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Once the cake is out of the oven, use a toothpick to make small holes all over the surface of the cake. Slowly pour the butter sauce over the cake, letting it seep into the holes.

Allow the cake to cool completely before removing it from the pan.

To Make the Butter Sauce:

In a saucepan, combine the remaining 3/4 cups of sugar, 1/3 cup of butter, 2 teaspoons of vanilla extract, and the water.

Cook the mixture over medium heat, stirring occasionally, until everything is melted and combined. Avoid boiling the mixture.