Preheat your oven to 175°C (350°F). Grease your loaf pan with butter and lightly dust with flour, tapping out any excess.
Sift together the flour, baking powder, and salt into a small bowl to ensure an even mix and prevent lumps.
In a large mixing bowl, beat the butter and sugar together on medium speed until the mixture is pale, fluffy, and fragrant—this takes about 3-4 minutes. It should feel light and look slightly yellow.
Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next, and scrape down the sides of the bowl as needed.
Stir in the vanilla extract, filling the bowl with a fragrant, rich aroma. The batter should become smooth and glossy.
Reduce the mixer speed to low and gradually add the sifted dry ingredients in three parts, mixing just until each addition is combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles and ensure an even surface.
Bake in the oven for about 55-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. The house will be filled with a warm vanilla aroma as it bakes.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely—this helps the crumb set and prevents sogginess.
Once cooled, slice the loaf into thick pieces, revealing the tender, dense crumb and fragrant vanilla aroma. Serve plain or with a dusting of powdered sugar for extra charm.
