For the cake

1. Preheat your oven to 350F and butter and flour your favorite bundt pan.
2. Sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together butter and sugar until pale and fluffy, about five minutes.
4. Turn your mixer down to low and beat in the vanilla bean paste, then add the eggs one at a time, combining completely before adding the next egg. Scrape the side of your mixing bowl, and give it another quick mix.
5. With your mixer on its lowest speed, add a third of the dry ingredients, followed by half of the buttermilk, a second third of the dry stuff, the rest of the buttermilk, and finally what’s left of the dry ingredients, combining well before each addition. Scrape your bowl and mix for a few more seconds to get everything well mixed.
6. Pour your cake batter carefully into your waiting bundt pan. Make sure there are no bubbles and and try to spread the batter evenly in the pan. Bake for 50 minutes to an hour until a skewer or cake tester comes out clean.
7. Allow the cake to cool in the pan for an hour, then turn it out onto a rack to cool completely before glazing.

For the glaze

1. Whisk together vanilla bean paste and two tablespoons of milk in a measuring cup.
2. Put your powdered sugar into a mixing bowl and whisk in your vanilla and milk mixture. Add some extra milk a splash at a time until you reach the desired consistency. I recommend keeping it on the thicker side.
3. Coax your glaze from it’s bowl and pour it evenly around the top of the cake, allowing it to drip down the sides. Slice generously and serve to happy friends.