In my family, a birthday cake means a homemade Williamsburg Cake. My mother's well-worn and much loved 1980's Betty Crocker's Cookbook knows to fall right open to this recipe's particular page, and as this buttermilk cake bakes, it fills the house with the sweet scent of celebration. That being said, this is by no means exclusively a birthday cake - I'll use any and every excuse to whip one up, or portion the batter into spur of the moment cupcakes! I typically leave out the raisins, nuts and orange peel (technically speaking, it's called a "Williamsburg Orange Cake," but mine never is) and instead add an extra dash of vanilla extract, though almond extract transforms the cake into its own delectable treat. Though I'm usually a fan of beautiful complexity in food, I favor simplicity when it comes to this cake, and I normally finish it with a perfectly tangy cream cheese frosting.