Heavily Grease the insides of a bundt pan and lightly flour. Set aside. Preheat oven to 325 degrees.

In a medium bowl, combine flour, salt, baking powder and baking soda. Whisk to fully combine and set aside.

Add room temperature butter to the bowl of a stand mixer and beat on medium to cream. Add the sugar and continue to beat on medium another 1-2 minutes until fully combined.

Add the lightly beaten eggs and vanilla and beat again until well combined.

Add 1 cup of the flour mixture and 1/3 of the buttermilk to the butter mixture mixing continuously. Continue adding flour and buttermilk slowly until all combined. Scrape the sides and bottom of the bowl and mix on medium for 1 more minute to be sure all of the flour is fully combined.

Pour into prepared bundt pan and place in oven for 65 minutes. Check that a toothpick inserted in the middle comes out clean. Cook in 5 minute increments until fully done. Remove from the oven and set pan on a wire rack.

As soon as the cake is removed from the oven. Make the glaze. Add add of the glaze ingredients to a small pan over medium-low heat. Cook just until all of the butter is melted and sugar is dissolved. Do not bring to a boil.

Poke holes all over the top of the cake. Spoon the glaze over the entire bottom of the cake allowing it to run into the holes.

Allow to almost fully cool so that the glaze on the top has made a crust. Turn the cake out onto the cake plate and generously dust with powdered sugar. Enjoy warm or up to several days kept in an air tight cake container.