Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour or spray a 10-inch Bundt cake pan.

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

Cream butter and sugar using a stand mixer or hand mixer until light and fluffy, about 5 minutes.

Mix milk and vinegar together in a small bowl.

Add eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla.

Alternate adding the milk mixture and dry ingredients, stirring until just combined. Spoon batter into the prepared Bundt pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan immediately.

In the last few minutes of baking, prepare the glaze by combining sugar, butter, and brandy in a saucepan over medium-low heat, stirring frequently until sugar dissolves.

Remove from heat and stir in the vanilla. Reserve 1/3 cup for glazing later.

Poke holes in the cake using a chopstick or similar instrument, not going all the way through to the bottom.

Slowly pour the glaze over the poked holes, allowing it to seep in.

Let the cake cool for 30 minutes before inverting it on a wire rack.

Once inverted and cooled, gently brush the remaining glaze over the top of the cake.