• Preheat the oven to 325°F.

For the Pan Release

• Stir together the melted butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 12 cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for about 5-10 seconds, or until warm and softened).

For the Vanilla Bundt Cake

• Crack the eggs into a separate bowl. Sift the flour into a large bowl. Add the baking powder and salt and whisk the ingredients together.
• Put the butter and the vanilla bean paste in the bowl of a stand mixer and with the paddle attachment beat the butter and vanilla for 30 seconds on medium speed.
• With the mixer running on medium speed slowly add the sugar 1/2 cup at a time beating for 30 seconds after each addition before adding the next 1/2 cup of sugar. After adding all the sugar beat the sugar and butter together for until the mixture is creamy, about 5-6 minutes.
• Scrape the bottom and sides of the bowl. Add the eggs one at a time and beat on medium speed until each egg is well incorporated.
• Stop the mixer after adding the first 3 eggs and scrape the bottom of the bowl to ensure the ingredients are well mixed. Add the remaining 2 eggs one at time and scrape the down the after mixing in the last egg.
• Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the whole milk and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the milk. Add the remaining the dry ingredients and mix until just combined. Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
• Scoop the batter into the prepared bundt pan. Use an offset spatula to smooth the top of the cake so it is level. Fold a dish towel and place it on the counter. Tap the bundt pan against the counter 4 times to remove air bubbles from the batter.
• Bake the cake for 45-55 minutes and rotate the cake after the frist 25 minutes. The is done when it is golden brown and a skewer inserted in the center of the cake comes out with no more than a couple of crumbs clinging to it. Another way to check it is with an instant-read thermometer. The temperature should be 202°F.

For the Vanilla Glaze

• Place the cake and the rack over a plate to catch the excess glaze.
• Sift the powdered sugar into a medium-sized bowl. Add the salt, vanilla extract, and 2 tablespoons of the milk. Stir the mixture together. At this point, the glaze will be thick.
• Add 1-2 more tablespoons of milk 1 teaspoon at time until the desired consistency is achieved.
• Spoon the vanilla glaze over the cake. There is enough glaze to coat the cake plus spoon some over individual slices.

How to Store the Cake

• Room Temperature: The cake is good at room temperature in a cake container for up to 2 days.  
• Refrigerator: The best way to store it in the refrigerator is to cut the cake into pieces (about 2-3 servings in size) and wrap each piece in plastic wrap.  Wrapping the cake pieces will help it stay moist.  When ready to serve let it come to room temperature or warm it in the microwave for about 15 seconds
• Freezer: To freeze the cake wrap individual slices in plastic wrap and then place them in a freezer storage bag.  To freeze a whole cake, wrap it in two layers of plastic and then one layer of aluminum foil.  Freeze the cake for up to 1 month.  When ready to serve, thaw in the refrigerator 24 hours before serving.