Remove the butter, eggs, and milk from the fridge 20-30 minutes before you begin mixing the batter to give them a chance to warm up slightly.
Preheat the oven to 325 degrees F. Prepare a 10 cup Bundt pan by greasing it, and sprinkling it with white rice flour, turning and tapping the pan until the inside is completely covered. Tap out the excess flour.
Whisk together the first 9 ingredients until they are thoroughly combined. Set aside.
In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy and light in colour, this takes about 4-6 minutes. Scrape down the bowl.
Whisk the eggs to break them apart. With the mixer on low speed, slowly pour the whisked eggs into the butter/sugar mixture. This should take about 40-60 seconds. Scrape the bowl down again, and add the vanilla extract. Increase the speed to medium, and beat until the batter looks nice and smooth, scraping down the sides as necessary.
With the mixer on low, add in half of the dry ingredients. Mix until nearly blended, then slowly add the milk. Add the remaining dry ingredients, scrape the sides of the bowl, then beat for 30 seconds on medium speed.
Pour the batter into the prepared Bundt pan, spreading the batter even in the pan. Give the pan a few good taps on the counter to ensure there are no air bubbles trapped at the bottom of the batter.
Bake in the preheated oven for 60-65 minutes, or until a skewer inserted into the middle of the cake comes out clean and the top bounces back when gently pressed.
Move Bundt pan to a wire rack, and let the cake cool in the pan for 20 minutes. Place a cooling rack on top of the pan, and carefully turn over, giving the pan a little shake if necessary to release it from the pan.
Let the cake cool completely before serving. The cooled cake can be stored on the counter for up to 3 days if it has been wrapped in plastic wrap.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/10/gluten-free-vanilla-bundt-cake.html