Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper, allowing some excess to hang over the edges for effortless removal later.

In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes pale, creamy, and airy—this should take about 3–5 minutes.

Crack in the eggs one at a time, blending thoroughly after each addition to maintain a silky consistency. Add the vanilla extract and mix just until incorporated.

In a separate bowl, sift together the flour, baking powder, and salt to ensure an even rise and eliminate any lumps.

Gradually fold the dry mixture into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. Take care not to overmix, as this can lead to a dense crumb.

Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the surface.

Place the pan in the center of the preheated oven and bake for 45 to 50 minutes. The cake is ready when a toothpick inserted into the center emerges clean or with just a few moist crumbs attached.

Once baked, allow the cake to rest in the pan for about 10 minutes. Then carefully lift it out using the parchment overhang or invert it onto a wire cooling rack. Let it cool completely before slicing for clean, even cuts.

Once fully cooled, cut the butter cake into thick, satisfying slices and serve as-is or alongside a cup of tea or coffee.