Instructions

• Preheat oven to 350°F (175°C). Position a rack in the center of the oven.
• In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until evenly combined.
• Cut in 1 cup (1 stick) butter until the mixture resembles small pebbles or coarse crumbs (use a pastry cutter, two forks, or your fingertips).
• Make a well in the center of the dry mixture and set the bowl aside.
• In a small bowl, whisk together 2 slightly beaten eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract.
• Pour the liquid mixture into the well of the dry mixture and stir just until moistened. The batter will be lumpy—do not overmix.
• Spread half of the batter evenly into an ungreased 9 x 11-inch baking pan. Spoon the remaining batter into mounds over the first layer (do not smooth the top).
• Bake for 30–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove from the oven and let the cake cool in the pan on a wire rack for at least 10–15 minutes before cutting and serving.