Preheat the oven to 350-degrees.

Melt some butter and brush it generously into a bundt pan.

Coat the butter with flour and shake off any excess; set aside.

In a medium-sized bowl, whisk the flour, baking powder, baking soda and salt until well combined.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Add the eggs, one at a time, allowing each to incorporate before adding the next until well combined.

Add the vanilla extract and mix to incorporate.

In a 1-cup measuring cup, stir the milk and buttermilk to combine.

Add half the dry ingredients to the egg mixture and mix on low speed.

When the dry ingredients are almost fully incorporated, drizzle in the milk mixture and mix until it is almost completely combined.

Add the remaining flour mixture and mix on low until all ingredients come together.; do not overmix.

Spoon the batter into the prepared bundt pan, smooth the top with a small spatula and bang the pan on the counter to remove air bubbles

Bake until golden brown, and a cake tester comes out clean, for 40 to 45 minutes.

Cool for 20 minutes before flipping onto a cooling rack; cool completely.

MAKE THE GLAZE. In a large bowl, whisk all ingredients until smooth. The finished product should be relatively thick, but still run slightly. If it is too loose, add a tad more sugar.

Drizzle the glaze over the top of the cake allowing it to drizzle decoratively down the sides; let set before serving.