Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan with butter and lightly dust with flour, tapping out the excess.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture turns pale, fluffy, and smells sweet—about 3-4 minutes on medium speed.
Add the eggs one at a time, beating well after each addition. Look for a smooth, slightly thickened batter that feels silky to the touch.
Stir in the vanilla extract or paste, filling your kitchen with a warm, fragrant aroma that hints at the vanilla’s depth.
In a separate bowl, sift together the flour, baking powder, and salt to ensure an even, airy crumb. Whisk to combine.
Gradually add the dry ingredients to the wet mixture in thirds, folding gently with a spatula after each addition until just combined. Avoid overmixing to keep the batter light and airy.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Lightly tap the pan on the counter to release any trapped air bubbles.
Bake in the preheated oven for 50-60 minutes. Check for doneness at around 55 minutes by inserting a toothpick into the center; it should come out clean, and the top should be golden brown.
Remove the cake from the oven, tent loosely with foil if it browns too quickly, and let it cool in the pan for 15 minutes.
Gently transfer the loaf to a wire rack to cool completely before slicing. The cake should be moist, tender, and fragrant with vanilla aroma, perfect for serving plain or with toppings.
