3 cups Soft as Silk cake flour
1 Tbsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs
2 tsp vanilla extract
1 ¼ cups buttermilk

1. Preheat oven to 350 degrees. Butter and line with parchment paper two 8 X 2 inch pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt
3. Cut up the butter into 1 inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM – HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4. Add the sugar, ¼ cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a t time.
5. Reduce the mixer speed to LOW. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pans and smooth the top with a knife. Lift up each pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Note: Let the cake cool in the pan

*This is one of my favorite recipes. It always turns out moist and delicious.