Preheat your oven to 175°C (350°F). Grease your loaf pan with butter and lightly dust with flour or line it with parchment paper for easy removal.
In a large bowl, beat the softened butter and sugar together with a mixer on medium speed until the mixture is pale, fluffy, and fragrant—about 3 to 4 minutes. This creates a light base for the cake.
Add the eggs one at a time, beating well after each addition. The batter may look slightly curdled, but that’s normal—just keep mixing until smooth.
Stir in the vanilla extract, ensuring it’s evenly distributed, filling the bowl with a warm, inviting aroma.
Reduce the mixer to low and gradually add the sifted flour and salt, mixing just until the ingredients are combined. The batter should be smooth and thick but pourable.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it after 45 minutes to prevent over-browning.
Once baked, 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, which helps set the crumb and makes slicing easier.
Slice the cooled pound cake with a serrated knife, revealing a tender, moist crumb and a beautiful golden crust. Serve plain or with your favorite toppings, like fresh berries or a dusting of powdered sugar.
