2 Sticks of unsalted butter (room temperature) 2 1/4 Cups of Sugar 4 Large eggs (room temperature) 3 Cups of all-purpose flour 1/2 Teaspoon baking powder 1/2 Teaspoon of baking soda 1 Teaspoon of kosher salt 1 Cup of Buttermilk 2 Tablespoons of Vanilla
Preheat oven to 350 degrees. Grease a 9 1/2 inch Bundt pan.
Cream butter and sugar until fluffy in a electric mixer for 3 to 5mins. Next, On “stir” speed, start adding your eggs one at a time.
Set aside two large bowls. Add flour, baking powder, baking soda and salt to one bowl. In the other bowl, add buttermilk and vanilla. With a folk, mix together your flour mixture until flour is broken up. Start adding flour mixture to electric mixture alternating flour mix and then buttermilk mix until finished. Stir and mix for additional 3 mins until cake mix looks thick and smooth. Once finished add to batter to Bundt pan evenly.
Bake for 45mins until brown on top. When cake is done let cool for 10mins and flip onto serving dish.