Preheat your oven to 325°F (165°C) and grease a bundt pan with softened butter or shortening, then dust it with flour.

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

Add the softened butter, buttermilk, eggs, and vanilla to the dry ingredients and mix with a hand or stand mixer on low speed for 30 seconds, then medium speed for 3 minutes.

Pour the batter into the prepared bundt pan, filling it no more than two-thirds full.

Bake for 55 to 65 minutes, checking for doneness with a toothpick at the 55-minute mark.

In a small saucepan, combine sugar, butter, and water, heating gently until the sugar dissolves and the butter melts, about 3 to 4 minutes. Stir in vanilla extract off heat.

After baking, leave the cake in the pan and poke holes in the top with a wooden skewer.

Pour the warm glaze over the cake gradually, allowing it to soak in. Let the cake rest in the pan for 20-30 minutes.

Carefully flip the cake onto a serving plate, dust with powdered sugar, and serve warm or at room temperature.