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 350°F (175°C).
Grease the bottom and sides of the pan with about 1/2 teaspoon of butter.
In the mixing bowl, add the butter and sugar and beat on medium speed with the stand mixer for 5 minutes, scraping down the sides at least once. Add the eggs one at a time, and beat on low speed until thoroughly combined and scrape the sides of the bowl after each addition. Add the vanilla and salt and beat to combine. Add a third of the flour, beating on low speed until just combined and scraping the sides of the bowl after each addition. Then beat at medium speed for 30 more seconds.
Use the scraper to transfer the batter into the pan, flattening the surface of the batter.
Bake for 1 hour or until a wooden toothpick inserted near the center of each pan comes out clean, turning the pan 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