Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and lightly dust with flour, then set aside.
In a mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. You should hear a gentle creaming sound and see the mixture turn a light color.
Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. The batter may look slightly curdled, but that’s fine.
Mix in the vanilla extract until fragrant—this will fill your kitchen with a warm, sweet aroma.
Reduce the mixer speed to low, then gradually add the sifted flour, baking powder, and salt in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until each addition is incorporated—avoid overmixing to keep the cake tender.
Use a spatula to scrape down the sides of the bowl and gently fold the batter to ensure everything is well combined, but do not overmix.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Gently tap the pan on the counter to release any air bubbles and level the batter.
Bake in the oven for about 55-60 minutes. The top should turn a deep golden brown, and a toothpick inserted into the center should come out clean or with moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely, which helps set the crumb and prevents crumbling.
Slice the cooled pound cake with a serrated knife and enjoy plain or with your favorite toppings. Its dense yet tender crumb is perfect for a quiet moment or celebration.
