Moist Yellow Cake

3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk

Preheat oven to 350 F. Butter and line with parchment paper two 8 x 2-inch
pans. Set aside (8 inch round) In a medium bowl, sift together the flour,
baking powder, and salt. Cut up the butter into 1-inch pieces and place
them in the large bowl of an electric mixer, fitted with a paddle
attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the
butter is light and creamy in color.Stop and scrape the bowl. Cream the
butter for an additional 60 seconds. Add the sugar, 1/4 cup at a time,
beating 1 minute after each addition. Scrape the sides of the bowl
occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir
vanilla into the buttermilk. Add the dry ingredients alternately with the
buttermilk. Mix just until incorporated. Scrape the sides of the bowl and
mix for 15 seconds longer. Spoon the batter into the prepared pan and
smooth the top with a knife. Lift up the pan with the batter, and let it
drop onto the counter top to burst any air bubbles, allowing the batter to
settle. Center the pans onto the lower third of the oven and let bake 45
to 50 minutes or until the cake is lightly brown on top and comes away
from the sides of the pan and a toothpick inserted in the center comes out
clean. Let the cakes cool in the pan before trying to remove. You can
double wrap the cakes in plastic wrap. They will keep in the refrigerator
for up to 2 weeks or in the freezer for up to 2 months. Yield: Two 8-inch
cakes


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