Stir in salt and the sugar. I use a large spoon for this. Next I add the butter. My grandmother would melt the butter in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at room temperature. Add the eggs, whole. At this point I break out my mixer and begin mixing on low. I slowly add my buttermilk, and then the vanilla extract. After it is thoroughly stirred, turn the mixer up to medium for a few minutes and then finally on high. If the mixture is a little thick I add just a touch more buttermilk. If you don't mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes in your finished cake.
Preheat the oven to 325 degrees.
Take your standard tube cake pan and oil it with butter. Then lightly flour the oiled pan. Shake the excess flour from the pan. Pour the mix in, bake the cake for about 1 hour and twenty minutes. Keep looking at how your cake is doing through the oven door but avoid opening the door too much while it is cooking as I have seen this, or jarring a cake, cause it to collapse. When you think it is done, do the toothpick test. Stick a wooden toothpick into one of the thickest parts of the cake. If it's dry when you pull it our, the cake is done.
Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.