#### Make the Cake

**Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are covered to prevent sticking.

**Cream butter and sugar** In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

**Add eggs and vanilla** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

**Combine dry ingredients** In a separate bowl, whisk together the flour, baking powder, and salt.

**Alternate wet and dry** Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk or buttermilk in two parts (dry-wet-dry-wet-dry). Mix until just combined; do not overmix.

#### Create the Swirl

**Mix cinnamon swirl** In a small bowl, combine the sugar and cinnamon.

**Assemble the cake** Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer and smooth the top with a spatula. Use a knife to gently swirl the layers together, being careful not to overmix.

#### Bake

**Bake the cake** Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

**Cool** Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.

#### Make the Glaze (Optional)

**Mix glaze** In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.

**Drizzle** Once the cake is completely cooled, drizzle the glaze over the top.