From COOKS.COM – https://cooks.com/lw31y6r4
This cake is always a crowd pleaser. I have been making it since I was a girl scout in elementary school.
3 and 3/4 sticks butter
2 c. sugar
6 eggs
3 c. sifted cake flour
1 tsp. vanilla
Grease and flour on the bottom a ten-inch tube cake pan (not bundt). Sift and measure 3 cups cake flour. Start heating the oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add remaining flour and vanilla; beat about one minute. Use rubber spatula to scrape all flour from sides of bowl.
Pour into the tube pan. Bake on rack in center of oven for 1 hour 15 minutes. Cool on a cake rack for 2 or 3 minutes after removing from oven. Place top side up on a flat base.
Notes: Be sure to allow the butter to soften at room temperature before adding to the recipe. I usually use 1-3 tsp. vanilla, a dash of salt, and 1-3 tsp. lemon juice. I also use a two-piece 10-inch aluminum angel food cake pan. I grease and flour the bottom and sides of the pan.
