Preheat oven to 325 degrees. Grease and flour a 10” bundt pan. Tap the pan lightly against the countertop to loosen excess flour and pour it out.

Measure three-level and unpacked cups of flour. In a medium mixing bowl, whisk to combine the flour, baking soda, and salt.

In a stand mixer, cream the butter and sugar. Gradually add the eggs and vanilla extract. Beat on medium/high speed for four minutes more.

Alternate adding a cup of the flour mixture and the buttermilk to the egg mixture. Continue alternating the additions until fully incorporated.

Carefully pour the cake batter into the prepared bundt pan. Use a rubber spatula to gently smooth the surface.

Bake in the preheated oven on the center rack. Do not open the oven door until the cake has baked for the full hour. The cake is done when it begins to pull away from the edges of the bundt pan.

Let the cake cool in the pan for 10 minutes before inverting it on a wire cooling rack. If the cake doesn’t immediately release from the pan, lightly tap along the bottom and sides of the pan.

Serve the cake immediately or store it in an airtight container at room temperature for up to three days.