Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9×5 inch loaf pan.
Step 2: In a large bowl, cream together the softened unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on medium-high speed for 5-7 minutes, until light, pale, and fluffy.
Step 3: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated, scraping down the bowl as needed.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with 3/4 cup milk, beginning and ending with the flour mixture. Mix on low speed just until combined; do not overmix.
Step 6: Stir in the vanilla extract until just combined.
Step 7: Pour the batter evenly into your prepared pan. Smooth the top with a spatula.
Step 8: Bake for 60-75 minutes (Bundt pan) or 70-85 minutes (loaf pan), or until a wooden skewer inserted into the center comes out clean.
Step 9: While the cake is still warm (immediately after removing from the oven), whisk together the remaining 1/4 cup granulated sugar and remaining 2 tablespoons milk in a small bowl until sugar is mostly dissolved.
Step 10: Slowly and evenly pour this sugar-milk mixture over the top of the warm cake.
Step 11: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before inverting it onto the rack to cool completely.