Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan or a preferred cake pan. Set it aside.

In a bowl, sift together the cake flour, baking powder, baking soda, and pink Himalayan salt. Set aside.

In a separate mixing bowl, cream the softened butter with the organic cane sugar until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.

Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the Madagascar vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk in three additions. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing.

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the glaze. In a saucepan over medium heat, combine the granulated sugar and spring water. Stir until the sugar dissolves. Remove from heat and stir in the Tahitian vanilla extract and unsalted butter until smooth. Set aside to cool slightly.

Once the cake is baked and while it's still warm, poke holes on the surface with a skewer or fork. Pour the warm glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides.

Allow the cake to cool in the pan for about 15-20 minutes. Then, carefully invert it onto a serving plate. Let it cool completely before slicing and serving.