In a large bowl, using an electric mixer, cream softened butter and sugars until light and fluffy. This step incorporates air for a tender crumb.
Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the batter from curdling
Stir in vanilla extract for a touch of warmth and depth of flavor.
In a separate bowl, whisk together flour and salt. Gradually add this dry mixture to the wet ingredients in batches, alternating with buttermilk (optional) for added moisture and a slight tang.
Buttermilk adds a unique richness and slight tanginess to the cake. If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar
Pour the smooth batter into your prepared baking pan
Bake the cake for 1-1.25 hours, or until a toothpick inserted in the center comes out clean. The cake may have a beautiful golden brown top.
While the cake cools slightly, prepare a simple glaze with powdered sugar, vanilla extract, and a touch of milk or bourbon
Make sure all your ingredients are at room temperature for even creaming. You'll need butter, sugar (granulated & brown), eggs, vanilla extract, flour
Set your oven to 325°F (163°C) for even baking. Generously grease and flour a Bundt pan or loaf pan to ensure easy cake removal later.