For the Cake:

1. Preheat the oven to 325°F and liberally grease a bundt pan with softened butter.
2. In the bowl of a stand mixer, cream together the butter and sugars until light, fluffy, and smooth, about 3 minutes (you can also use a hand mixer).
3. Beat in the vanilla and the oil. Add the eggs, one at a time, and beat to combine after each egg is added to the batter.
4. Meanwhile, whisk together the flour, chai spices, salt, and baking powder in a bowl.
5. Add half the flour mix to the batter and mix until just combined.
6. Add in the buttermilk and mix until combined.
7. Add in the remaining flour mixture and mix until just combined.
8. Pour the batter into the prepared pan and bake for 60-75 minutes or until golden brown all over and a toothpick inserted into the center of the cake comes out clean.
9. Cool the pound cake in the pan for 10 minutes and then carefully invert on a cooling rack to cool completely. Cool the cake completely before adding the glaze.

For the Salted Caramel Glaze:

1. Melt the butter in a small pot over medium heat and add the sugar. Whisk until the sugar is mostly dissolved, about 3 minutes.
2. Slowly add in the heavy cream and sea salt and whisk constantly until the mixture comes to a gentle boil.
3. Reduce the heat to low and simmer for 2-3 minutes, whisking frequently, until the mixture thickens.
4. Remove the caramel from the heat and whisk in the vanilla bean paste. Allow to cool for a few minutes. It should thicken as it cools.
5. Pour the cooled caramel generously over the pound cake. If saving for later, transfer to an airtight container and keep in the fridge.
6. Once the glaze sets on the cake for a few minutes, garnish with a few sprinkles of flaky sea salt, if desired. Slice and serve.