I have found that weighing instead of measuring cups gives a lighter less dense cake. For this reason I do recommend it, but not everyone has kitchen scales; therefore cups must do.
Grease and flour tube pan with 1 T butter and 2 T flour Preheat oven 375 with rack in the middle
12 ounces (1 1/2 sticks) butter, cubed and softened
16 ounces (2 cups) sugar
4 large eggs, room temperature
2 t. vanilla
16 ounces (2 cups) cake flour
1/2 t. salt
1/4 t. baking soda
1 cup buttermilk
Beat softened butter and sugar for 6 minutes on medium speed using a standard mixer, stopping nce to scrape down sides. with mixer on low, add one egg at a time, maing sure egg is fully incorporated before adding another. This should take about 2 minutes. Add vanilla.
With mixer on lowest speed, add flour in three increments alternately with buttermilk. After final addition, beat for 30 seconds on medium speed.
Pour into greased and floured tube pan and bake for 1 hour minutes or until toothpick comes out clean. This can be baked in two loaf pans; if so bake 40 minutes.The crust will be golden brown and spring back when lightly pressed, but the crack in the center will appear moist.
Cool on rack in pan for 10 minutes; remove from pan and cool completely.
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