For the cake:

Preheat the oven to 350 degrees.

Grease and flour a 10-12 cup Bundt pan. Be sure to grease all of the grooves generously. Set aside.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.

Add the butter, granulated sugar, and vanilla bean paste to the bowl of an electric stand mixer. Cream the butter and sugar together on medium-high speed until light and fluffy – about 5 minutes. Scrape down the sides at least once while creaming.

Add the eggs, one at a time, beating after each addition.

Stir together the bourbon and buttermilk. Set aside.

With the mixer on low speed, add ⅓ of the flour mixture to the butter mixture, and mix well.

Add half of the bourbon/buttermilk and mix well.

Add another ⅓ of the flour mixture, mixing well before pouring in the remaining bourbon/buttermilk and mixing until combined.

Finally, add the last ⅓ of the flour mixture and beat until just combined.

Spoon the batter into the prepared pan and spread it evenly. Smooth the top of the batter with the back of your spoon.

Bake in the preheated oven for 45 minutes or until the cake is golden on the top and a toothpick inserted into the center comes out clean.

While the cake bakes, make the soak. In a small pan, bring the granulated sugar and water to a light boil until the sugar dissolves. Remove from the heat and allow the simple syrup cool completely. When the simple syrup is cool, stir in the bourbon. Set aside.

Remove the cake from the oven.

Use a wooden skewer to poke holes all over the top of the cake.

Pour half of the bourbon mixture over the cake and allow it to seep into the hot cake for 30 minutes.

Carefully invert the cake onto a serving platter.

Use a pastry brush to glaze the inverted cake with the bourbon glaze. Repeat this process as desired while the cake cools completely.

Make the lemon glaze.

In a small glass bowl, combine butter, powdered sugar, and lemon juice until smooth.

Pop the bowl in the microwave and warm the mixture for 10 seconds.

Use a whisk to remove any clumps.

Drizzle the glaze over the top of the cake in a decorative pattern.

Allow the cake to set before slicing.