Preheat your oven to 350°F (175°C) and prepare a 10-inch bundt pan by greasing and flouring it thoroughly so the cake doesn’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt, and then set aside.

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about three to four minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and bourbon whiskey until fully combined.

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently; just until everything is combined over mixing can make the cake tough. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, make the bourbon butter glaze by combining butter, bourbon, and sugar in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves into a smooth glaze, then remove from heat and let it cool slightly.

Once the cake comes out of the oven, allow it to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. While the cake is still warm, pour the glaze evenly over the top, letting it soak in for maximum flavor and moisture. Serve and enjoy!