Step 1

Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.

Step 2

Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.

Step 3

In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.

Step 4

In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.

Step 5

Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.

Step 6

Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.

Step 7

Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.