Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ¾ cups Granulated Sugar
  • 5 Large Eggs, room temperature
  • 1 Tbsp Pure Vanilla Bean Paste or high-quality extract
  • ¾ cup Buttermilk, room temperature
  • 2 ½ cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Kosher Salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Thoroughly grease and flour the chosen baking pan (9x5-inch loaf or 10-cup Bundt).
  2. In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set aside.
  3. Place the softened butter and granulated sugar into the bowl of the stand mixer. Beat on medium-high speed for 5–7 minutes until the mixture is very pale, light, and fluffy. Scrape down the bowl frequently.
  4. Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition until fully incorporated.
  5. Beat in the vanilla paste or extract until just combined.
  6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Always start and end with the flour mixture. Mix until just combined.
  7. Stop the mixer immediately once the last streaks of flour disappear. Use a rubber spatula to give the batter one final, gentle fold by hand. Do not overmix.
  8. Scrape the batter into the prepared pan. Smooth the top with an offset spatula. For a loaf pan, create a slight trough down the center.
  9. Bake for 60–75 minutes (loaf) or 70–85 minutes (Bundt) at 325°F (160°C). The cake is done when a long wooden skewer inserted into the deepest part comes out clean or with a few moist crumbs attached.
  10. Let the cake cool in the pan on a wire rack for 15–20 minutes.
  11. Carefully invert the cake onto the wire rack to finish cooling completely (about 45 minutes) before slicing or glazing.