Preheat the oven to 325°F. Spray a 10 to 12 cup Bundt pan with nonstick spray and then coat the bottom and sides of the Bundt pan with turbinado sugar.
In a large bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 to 5 minutes, stopping to scrape sides of bowl occasionally.
With the mixer on low, add the eggs, one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Stir in the vanilla.
With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Beat until just combined after each addition. Carefully spoon the batter into the prepared pan and smooth the top. (The batter will be thick).
Bake for a while 70 minutes or until a toothpick inserted near the center comes out with a few moist crumbs on it.
Don’t worry if the cake sinks a tad as it cools.
Allow the cake to cool completely in the pan before inverting it onto a cake plate/stand.