Preheat the oven to 350°F. Butter a 9×5 inch loaf pan and set aside.
Make the cake batter.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat the butter on high speed until creamy (about 1 minute). Add the sugar and beat on high for another minute until well combined.
Turn the mixer on low speed and slowly add the eggs, one at a time, followed by the vanilla. Then beat on medium-high speed until the ingredients are well combined.
Turn the mixer back to low speed and slowly add the flour mixture. Beat the batter just until all of the flour is incorporated, being careful not to over mix. Be sure to scrape the sides of the bowl with a spatula as needed while combining the ingredients.
Bake the cake.
Pour the batter into the loaf pan and bake for about one hour, until top of cake is golden brown and a stick inserted into the center of the loaf comes out clean.
Set the pan on a wire rack and allow the cake to cool completely in the pan. Once cool, run a butter knife around the edge of the pan to loosen the cake, then flip the pan over onto the wire rack to release the cake.
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