1 1/2 c. butter, softened
1 lb. powdered sugar, sifted
6 eggs, at room temperature
1 tsp. vanilla
2 3/4 c. sifted cake flour

Preheat oven at 325 degrees. Grease and flour-dust a 10-inch tube pan or two 9 x 5-inch loaf pans; set aside.

In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition; then beat in vanilla. Turn mixer to lowest speed and gradually beat in flour, scraping bowl often, until all flour has been incorporated. Spoon batter into prepared pan(s).

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Let cake cool in pan on a wire rack for 5 minutes, then turn out onto rack to cool.