Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt cake pan or spray it with nonstick baking spray.

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

In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 5 minutes using a mixer.

In a separate small bowl, combine the milk and white vinegar to create buttermilk.

Add the eggs one by one to the butter-sugar mixture, mixing until each is incorporated. Stir in the vanilla extract.

Alternate adding the buttermilk mixture and dry ingredients to the butter mixture until just combined. Scrape down the sides of the bowl as needed.

Pour the batter into the prepared Bundt pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven but leave it in the pan.

While the cake bakes, combine sugar, butter, and brandy in a saucepan over medium-low heat, stirring frequently until the sugar dissolves. Do not allow it to boil. Once dissolved, remove from heat and stir in vanilla.

Reserve 1/3 cup of the glaze for later.

Once the cake has cooled for about 30 minutes, poke holes with a chopstick or similar object. Pour the butter glaze over the cake slowly, allowing it to soak in.

Allow the cake to cool completely on a wire rack before inverting it. Brush the reserved glaze over the top of the cooled cake.