In a stand mixer with the paddle attachment, cream butter, sugar, and vanilla until soft and fluffy.
Add eggs slowly until emulsified.
Add dry ingredients, including 10 g Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (50g) and 20 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste, alternating with the buttermilk in three rounds.
Grease a bundt cake mold and bake at 325°F for 40 minutes.
Unmold and cool completely.
Dust in a mix of powdered sugar and vanilla powder.Enjoy!