Bring cold ingredients to room temperature. In a large bowl, using
an electric mixer, beat butter and sugar on high until light and
fluffy, about 6 minutes. Beat in eggs and egg yolks, one at a time,
until combined. Beat in vanilla.
In another large bowl, whisk together flour, baking powder and salt.
With mixer on low, add 1/3 of flour mixture to butter mixture,
beating to combine.
Beat in half of buttermilk, another 1/3 of flour, remaining
buttermilk, and last 1/3 of flour until just combined. Scrape down
bowl as needed.
Lightly butter 2 9-inch round cake pans. Line bottoms with
parchment paper; butter parchment. Divide batter between pans.
Tap pans on counter to remove air bubbles. Bake at 350 for 30
minutes. Cool 10 minutes. Run knife around edges, then invert.
Cool completely.
Originally Submitted
5/23/2012
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