Buttermilk vanilla cake

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3 cups sifted cake flour
2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1 cup buttermilk, room temp**
2 teaspoons high quality vanill extract
5 large eggs, room temp

Oven at 350F. Makes enough for 3 8" layers

In a standmixer or a large bowl with a hand mixer (I used a stand mixer), stir together the flour, sugar, baking powder, and salt. On low speed, add a butter piece 1-2 at a time. Mix butter until it resembles a course texture (cornmeal like); about 3 mins.

In one bowl, combine half the buttermilk and the eggs, lightly whisked. In another bowl, combine the vanilla and the other half of the buttermilk.

On medium-low speed, slowly add the vanilla/buttermilk. Mix for 5mins, scraping the bowl once or twice. On low speed, add the egg/buttermilk in 3-4 additions, mixing well after each addition. Beat until well combined ~2mins.

Grease/spray baking pans. I use shortening to grease the pan, then dust with flour. For Talal's cake I just did two 8" pans, and made cupcakes with the rest of the batter (and ate some...) 

Bake for 20mins or a bit more, until a toothpick in the center comes out with very few crumbs. Cool in pans for about 10mins, then cool completely out of the pan.

** To make a buttermilk substitute: add 1 tablespoon vinegar or lemon juice into a measuring cup. Add enough 2% or 3% milk to make 1 cup. Stir and let it stand for 5mins or so.