1-In one bowl, whisk together 2 ¾ cups all-purpose flour, 2 cups sugar, 1 teaspoon salt, 2 teaspoons baking powder, and ½ teaspoon baking soda. Dry ingredients first set the base right.

2-In another bowl, whisk 1 ½ cups buttermilk, 3 large whole eggs, 1 egg yolk, 2 teaspoons vanilla extract, and 2 tablespoons vegetable oil. Get this liquid mix smooth and ready.

3-Cut 1 cup room temperature unsalted butter into pieces and gradually mix into the flour mixture using a medium speed mixer until it reaches a crumbly, sandy texture. This step coats the flour for moisture lock-in.

4-Add half of the liquid mixture to the crumbly flour and stir until incorporated, then add the remaining liquid and mix just until combined. Scrape the sides and mix briefly again. No overmixing!

5-Pour batter into the prepared pan and bake for approximately 45 minutes, or until golden brown and a toothpick inserted has moist crumbs. Perfect doneness means tender, not dry.

6-Cool the cake on a wire rack for 15 minutes. Then, poke holes in the cake with a skewer. This lets the glaze soak deep.

7-Making the Glaze:

Melt ½ cup unsalted butter in a saucepan over low/medium heat.

Remove from heat and stir in ¼ cup packed brown sugar, 1 teaspoon vanilla extract, and ¼ cup buttermilk until the sugar dissolves.

Add 2 cups confectioner’s sugar and stir well until mostly smooth. Set aside at room temperature.

Pour the warm glaze over the warm cake with holes poked to allow it to soak in.

Let the glaze set for 30 minutes before slicing. Slice and serve warm for the best experience!