Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and lightly flour it, or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
3. Add the Eggs: One at a time, add the eggs to the butter mixture, making sure to beat well after each addition. This ensures that the eggs are fully incorporated and helps create a smooth batter.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Adding the Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until each addition is incorporated. Be careful not to overmix, as this can make the cake dense.
6. Add Vanilla: Stir in the vanilla extract, which will give the cake its signature aroma and flavor.

Bake the Cake

1. Pour the Batter into the Pan: Transfer the batter to your prepared loaf pan, spreading it evenly with a spatula.
2. Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly pulling away from the sides of the pan.
3. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.