3 cups sifted cake flour
1/2 tsp. baking powder
1/2 tsp. table salt
2 sticks unsalted butter (room temp.)
2 cups sugar
1 tsp. vanilla extra
1 cup of buttermilk (room temp.)
Preheat oven to 350'. Coat a 10-15 cup fluted tube (Bundt) pan with butter and flour. Whisk together flour, baking power, and salt in a bowl; set aside. Cream butter in the bowl of a stand mixer on medium speed until softened. with the mixer running on medium-low, slowly drizzle in the sugar until all is added, about 5 minutes. Continue creaming butter and sugar until sugar is dissolved, about 6 minutes more. Whisk eggs and vanilla together in a measuring cup and mix into creamed mixture in 3 or 4 batches, beating to fully incorporate after each addition. Alternately add flour mixture and buttermilk in 3 batches, starting and ending with the flour mixture. Transfer batter to prepared pan, smooth the top, and bake on an insulated baking sheet ( or 2 stacked baking sheets) until golden and a skewer inserted all the way to the bottom of the cake comes out clean, 1-1 1/4 hours. Allow cake to cool in pan on a cooling rack, 15 minutes; turn out of pan onto cooling rack to to cool completely.