Preheat your oven to 325°F (165°C).

Grease and flour a 10-inch bundt pan or two 9x5 inch loaf pans to prevent the cake from sticking and ensure easy removal.

In a large mixing bowl, use an electric mixer on medium speed to cream the butter and sugar together until light and fluffy. This process should take about 5 minutes, resulting in a light and fluffy mixture. Proper creaming is essential for a light texture in the final cake.

Add the eggs individually, ensuring thorough mixing after each addition until fully incorporated. This helps to incorporate air into the batter, contributing to a tender cake. Make sure each egg is mixed well before you add the next one.

In a different bowl, combine the flour, baking soda, and salt, whisking them together thoroughly. This ensures that the leavening agent and salt are evenly distributed throughout the flour.

Add the flour mixture and buttermilk to the butter mixture in three parts, starting and finishing with the flour mixture. Mix well after each addition. This method helps to maintain the cake's structure while ensuring a smooth, even batter.

Stir in the vanilla extract. This adds depth and enhances the overall flavor of the cake.

Pour the batter into the prepared pan(s) and use a spatula to smooth the top evenly.

Bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using loaf pans, start checking for doneness at about half an hour.

Let the cake cool in the pan on a wire rack for 10-15 minutes. This helps the cake firm up and makes it easier to take out of the pan.

Take the cake out of the pan and let it cool completely on the wire rack.

Once completely cool, the cake can be served as is, dusted with powdered sugar, or frosted with your favorite icing.