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1
Arrange a rack in the middle of the oven and heat to 350 degrees F.
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2
Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
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3
Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment.
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4
Stop once to scrape down the sides of the bowl with a spatula.
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5
With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next.
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6
Again, stopping once to scrape down the sides of the bowl.
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7
This will take approximately 3 minutes and the mixture may look curdled.
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8
Add the vanilla and salt and beat on medium speed for 30 seconds.
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9
With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next.
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10
After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
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11
Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans.
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12
Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer.
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13
The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
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14
Remove the cake from the oven to a cooling rack for 10 minutes.
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15
Remove the cake from the pan(s) and cool on the rack.
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16
Store the cake on the rack covered with a tea towel for up to 3 days.
