Preheat oven to 325°.
Grease and flour-dust a 10-inch tube pan or two 9 by 5-inch loaf pans; set aside.
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition; then beat in vanilla.
Turn mixer to lowest speed and gradually beat in flour, scraping bowl often, until all flour has been incorporated.
Spoon batter into prepared pan; if using loaf pans, divide batter evenly.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Let cake cool in pan on a wire rack for 5 minutes, then turn out onto rack to cool completely.