Cream in a large bowl with a mixer:
1c. softened butter
1 2/3c. sugar
Beat in one at a time:
4 eggs
1 tsp vanilla
Whisk together in a separate bowl:
3c. flour
1 tbsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
Pour into a liquid measuring cup:
1 1/4 c buttermilk
Stir flour mixture into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
Scrape into two 9′ round pans that have been prepared with buttered sides and parchment on the bottom. Smooth tops.
Bake at 350F for 30-35 minutes or until tester inserted in the centre comes out clean. Leave cake in pans for 10 minutes on rack then turn out and remove parchment paper.
Ice with vanilla, chocolate, lemon or other flavour buttercream icing.
This recipe will also make 24 cupcakes, reduce baking time to 20 minutes.