Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper for easy removal.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. You can use a stand mixer with the paddle attachment or a hand mixer for this step.

Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense, tough cake.

Stir in the vanilla extract until well combined. The batter should be thick and smooth.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, you can sprinkle the top with a coarse sugar or decorative toppings for added texture and visual appeal.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be sure to rotate the pan halfway through baking to ensure even browning.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.