This was my grandmother's cake recipe, so I dedicate this post to her, Cody Nobel. She became ill when my mother was only 12 years old so this was the only recipe of hers that was passed down. It was passed down only because it is so easy to memorize with its 1-2-3-4 pattern that my mother, as young as she was, could remember it. It is very versatile and can be baked in all sorts of pans. I have sauteed pineapple rings in butter and brown sugar in a large cast iron skillet and then poured this batter over it and it made a wonderful pineapple upside down cake. When baked just flip over onto a plate and the pineapple topping is on top!
1 cup sugar
2 cups butter (1 pound) softened
3 cups flour
Everything else is in 1's.
1 Tab. baking powder
1 tea. salt
1 oz. bottle of vanilla or lemon extract
Cream together sugar and butter. Slowly add the remaining ingredients, one at a time. Bake at 350 degree F oven for 30-50 minutes, depending on what type of pan you bake it in.