Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Add the dry ingredients to the butter mixture alternately with 1 cup whole milk, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
Stir in 2 teaspoons pure vanilla extract until evenly incorporated.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Invert the cake onto a wire rack to cool completely.
To prepare the glaze, whisk together 1/2 cup melted unsalted butter, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, and 2 tablespoons whole milk until smooth and pourable.
Once the cake is completely cool, drizzle the vanilla glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set for 10-15 minutes before slicing and serving.