16 tablespoons (2 sticks) butter, softened, plus more for greasing the pan
2cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch salt
1cup sugar
5 eggs
2 teaspoons vanilla extract
Instructions
Heat the oven to 325°F. Grease a standard 9- by 5- by 3-inch loaf pan with butter. Combine the flour, baking powder, and salt in a medium bowl.
Use an electric mixer to cream the butter in a large bowl until it’s smooth. Add 3/4 cup of the sugar and beat until it’s well blended, then add the remaining sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Add the vanilla and beat until blended.
Stir in the dry ingredients by hand just until the mixture is smooth; don’t mix it too much and don’t use the electric mixer.
Transfer the batter to the prepared pan and smooth out the top. Bake for 1 to 1 1/4 hours, until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 5 to 10 minutes before inverting onto a rack with a towel. Remove the pan, then turn the cake right side up. Cool before slicing. The cake will keep, wrapped in wax or parchment paper, for several days.