My mom taught both my brother and me how to make this cake, and it remains one of our favorites. My mom always told me that it's called a "1-2-3-4 Cake" because the name helps you remember the amounts of the ingredients. The consistency is that of a pound cake, and I use this recipe every year when I make my lamb cake for Easter.
In large mixing bowl cream the butter & sugar; add eggs one at a time beating well between each egg.
Sift the dry ingredients together and add to the butter mixture alternating with the milk. Add the vanilla.
Pour batter into a prepared tube pan, or a bundt pan.
Bake @ 350* for one hour, or until a toothpick inserted into cake comes out clean. Let the cake cool for 10 minutes in pan before inverting on a wire rack. Let cool completely and frost with your favorite frosting.