Allow the butter and the eggs (if chilled) to stand at room temperature for 30 minutes.
Get the ingredients ready by weighing & measuring them into separate bowls.
Make the Cake
Preheat oven to 325°F (165°C).
Grease the bottom and sides of the pan with about 1/2 teaspoon of butter.
Add the butter and sugar in the mixing bowl and beat on medium speed with the stand mixer or hand mixer for at least 5 minutes, scraping down the sides occasionally. Add the eggs one at a time and beat on low speed until thoroughly combined, scraping the sides of the bowl after each addition. Beat in the vanilla and salt. Gradually add the flour, beating on low speed until just combined and scraping the sides of the bowl after each addition.
Pour the batter into the greased pan.
Bake for 1 hour or until a wooden toothpick inserted near the center of each pan comes out clean, turning the pan around halfway through the baking.
Cool the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool the cake completely on the wire rack before slicing and serving.
Equipment Required (in order of use)
Up to 5 extra bowls to hold the ingredients
Kitchen weighing scale (preferably digital)
Measuring spoons & cups
9-inch by 5-inch loaf pan
Large mixing bowl
Stand mixer or hand mixer with wire whisk attachment