Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

Whisk together flour, salt, baking powder, and baking soda in a large bowl.

In another large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes.

With the mixer on low, add the eggs one at a time, beating well after each addition. Add vanilla extract.

Gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

Spoon the batter into the prepared pan. Bake for 55-65 minutes or until a wooden pick inserted near the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.

Optionally, dust the cake with powdered sugar before serving.