1 c. butter, softened
2 c. granulated sugar
4 eggs
3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1 c. buttermilk
Butter glaze (optional)

Preheat oven to 325 degrees. Grease bottom only of 10 inch tube pan; set aside. Cream butter. Gradually add sugar and cream until light and fluffy. Add eggs, 1 at a time, beating well after each. Combine flour, salt, baking powder and soda. Add to creamed mixture along with vanilla and buttermilk. Blend at low speed until moistened. Then beat 2 minutes at medium speed, scraping bowl occasionally. Spoon batter into pan. Bake for 60 to 65 minutes or until top springs back when touched lightly in center.

Remove cake from oven. If glaze is to be used, cool cake slightly, then prick all over top with fork. Pour warm glaze over warm cake, then cool completely before removing from pan. If glaze is not to be used, cool cake completely before removing from pan.

Butter Glaze: In saucepan, combine 1 cup sugar, 1/4 cup hot water and 1/2 cup butter. Heat just until butter melts; DO NOT BOIL. Remove from heat and add 1 teaspoon vanilla.