Grease and flour a 10-inch bundt pan and place it on a parchment-paper lined baking sheet.
To the bowl of an electric stand mixer, add the butter and sugar. Cream together until light and fluffy.
Scrape down the sides and add the eggs and vanilla. Mix to combine and then add the buttermilk. Mix until combined.
In a separate bowl, add the flour, salt, baking powder, and baking soda. Whisk to combine.
Pour the dry ingredients into the wet ingredients. With the mixer on low, mix for 30 seconds or until the flour has been mixed in for the most part. Turn the mixer on medium and mix for another 3 minutes. The batter will be smooth and creamy.
Spoon the batter into the prepared bundt pan.
Bake for 65 to 75 minutes or until a cake tester or toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and let the cake cool completely in the pan.
Glaze
Combine the glaze ingredients to a small saucepan and heat it over medium-low heat.
Stir continuously until the butter is melted and the sugar is disolved.
Once the cake is slightly warm, poke holes all over the cake, using a knife, all the way to the bottom of the cake, but NOT THROUGH the bottom.
Pour the glaze over the cake. Like Aunt Bee I spooned the glaze right into the holes to make sure they filled up and then poured the rest of the glaze over the cake. Use it all! Let the cake cool completely in the pan.
Invert the cake onto a plate or platter. You can use the tip of a knife around the edges but my cake loosened from the edges as it cooled and released fairly easily. (Thank you God of bundt cakes.)
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.