Old Fashioned Butter Cake

This is from Granny’s Cookbook. It is so good and we like to serve it with strawberries.

I got this same recipe from my aunt from Texas, 58 or so years ago. It was fabulous & still is. I’d not made it in 10 – 16 years now. The thought hit my mind to make it for Circle, served with a wee sprinkle of pdr sugar accompanied by a citrus fruit slush drink.

Couldn’t find the recipe in the drawer, so—– into the net! Another triumph done! Came out fantastic. Had to print it out so’s to send it back down there so they can see where this may have originated. Thank You, That’s fantastic news. D’

At first I was skeptical that a cake recipe made with all-purpose flour could be be both fluffy and moist; in the past, I’ve only achieved that kind of result when using cake flour.
Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake. Imagine my surprise when my first bite revealed a cake that surpassed all expectations. I don’t know if it’s the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works!

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar

Preheat oven to 350°. Butter and flour baking dish.
Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.
Pour batter into prepared baking dish. Bake for about 1 1/2 hours or until a pick inserted comes out clean.
Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.
Dust with powdered sugar before serving.