• Prepare the pan: Grease and line a 9x5 inch (23 x 13 cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm).

  Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.
• Preheat oven: Position the oven rack in the middle and preheat to 325°F (165°C). If you're using a fan oven, preheat it to 300°F (150°C).
• Butter mixture: In a large bowl, beat ¾ cup (190g) salted butter, softened to room temperature and 1 cup (190g) white granulated sugar with a hand mixer for about 3–5 minutes until pale and fluffy.

  This step incorporates air into the batter, helping the cake rise and creating a soft texture. The mixture should become pale and slightly increase in volume.
• Add 4 large eggs one at a time, mixing well after each addition (see note 2)
• Stir in 1 teaspoon vanilla extract.
• Flour mixture: In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour (plain flour), ½ level teaspoon baking powder and ¼ teaspoon salt
• Combine: Gently fold the flour mixture into the butter mixture using a spatula (stir in a circular motion, lifting from the bottom, until just combined.

  Over mixing can make the cake dense.
• Transfer to pan: Pour the batter into the lined loaf pan, smoothing the top.
• Bake: Bake for 50-55 minutes. After the first 20 minutes of baking, loosely cover the cake with foil to prevent over-browning. Make sure the foil doesn’t touch the batter
• Remove the foil 10 minutes before the baking time is up. The cake is ready when a toothpick or skewer inserted in the center comes out clean.
• Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Storage

• Keep in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.