Prepare the pan and oven
Preheat the oven to 325°F. Generously butter and flour a loaf or bundt pan, taking care to coat all creases. Set aside.

Cream the butter and sugar
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is pale, light, and fluffy. This step is essential and should take several minutes. Proper creaming builds the structure of the cake.

Add the eggs slowly
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The batter should remain smooth and well combined.

Add vanilla and salt
Mix in the vanilla extract and salt just until incorporated. These add depth without overpowering the butter flavor.

Incorporate the flour gently
Add the flour in batches, mixing on low speed or folding by hand until just combined. Do not overmix. The batter should be thick, smooth, and uniform.

Transfer to the pan
Spoon the batter into the prepared pan and smooth the top gently. Tap the pan lightly on the counter to release any air bubbles.

Bake low and slow
Bake until the cake is golden, set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. This will take approximately 75 to 90 minutes, depending on pan size.

Cool properly
Let the cake cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing.