- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 1 1/2 cups cake or all-purpose flour
- 1/2 cup buttermilk, room temperature
In a stand mixer fitted with a paddle attachment, cream the softened butter with the sugar on a low speed. Once the ingredients are combined, add the eggs one at a time. Add in the vanilla extract and salt.
Using a spoon, carefully add in the flour a spoonful at a time until incorporated. Add in the buttermilk and beat the batter on a medium speed for about 30 seconds.
Line a nonstick loaf pan with parchment paper. Pour the batter into the pan and place the cake into the oven. Bake for 1 hour and 20 minutes at 325° then check with a toothpick to see if the cake is done cooking in the center. If tester doesn’t come out clean, bake for 10 minutes more.