Yellow Cake- my new go to recipe

I REALLY loved this cake.  It was by far the most fabulous yellow cake I have ever made.  It was sturdy but didnt dry out the next day either.  In two days it was completely gone- and it wasnt all me.  I dont think I will ever try another yellow cake recipe again.  This is my go to yellow cake, my "box cake mix" ( minus the box).

My birthday was crazy.  It was one of those days...  I messed up the filling that I was going to use for the cake, a bird pooped on my windshield right in my line of vision on the way to go pick up my husband who I had previously missed at another bus stop.  By the end of the day I was in tears, which was shortly followed by contagious, hilarious laughter.  Because it was so darn ironic!  But my husband made up for it on the week end following.  He took me out to dinner at an Indian restaurant.  They specialize in North Indian cuisine.  I ordered beef biryani and it was SO GOOD!  I really enjoyed it.  A wonderful date night. 

Yellow Cake

3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup  or 6 ounces unsalted butter, room temp
1 1/2 cups sugar
3 large eggs room temp
2 teaspoons vanilla
1 1/2 cups buttermilk

Preheat oven to 350F.  Butter two nine inch rounds.

In a small bowl commbine dry ingredients: flour, baking powder, baking salt and salt.  In a large bowl combine butter and sugar and beat until light and fluffy, about five minutes. Add eggs one at a time.  Fully incorporate the egg before adding the next one.  Scrape down sides periodically to make sure everything gets fully mixed.  Add flour and add buttermilk alternately- ending with the dry ingredients.

Pour into prepared pans and bake for 30 to 40 minutes in a 9 x 13.

I frosted it with the same kind of frosting at the lemon drop cookies, minus the lemon, adding vanilla instead.