Instructions

1. Preheat oven to 350 degrees Fahrenheit. Prepare your Bundt pan by oiling and flouring the sides and bottom of the pan.
2. In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy. Add sour cream and sourdough discard, mixing until well combined.
3. Add one egg at a time with the mixer on low, then add vanilla.
4. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
5. With the mixer on low, alternate adding 1/3 of the dry ingredients and 1/3 of the milk until combined.
6. Pour into your prepared Bundt pan. Tap on the counter a few times to even it out.
7. Bake for 50 – 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 – 20 minutes before inverting on a wire rack to cool completely.
8. Make the glaze: Brown your butter in a small pan on the stove. 
9. Immediately pour brown butter into a bowl. Set aside to cool just slightly while you sift and measure your powdered sugar.
10. Gradually add the powdered sugar to the brown butter, whisking to combine. Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency.
11. Pour over the top of your Bundt and allow to harden and cool.