Ingredients:
3 cups (375g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (240ml) buttermilk (or substitute with milk and 1 tablespoon lemon juice or vinegar)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are coated.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 3-5 minutes).
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix just until combined; do not overmix.
6. Pour the Batter into the Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.