Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This will take about 3-5 minutes. Properly creaming the butter and sugar is essential to creating a tender and light crumb in the cake.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. The mixture may look slightly curdled at this stage, but don’t worry—it will smooth out once the flour is added.

Step 4: Incorporate the Flour and Salt

In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter, sugar, and egg mixture in small batches, mixing on low speed until just combined. Be careful not to overmix, as this can result in a denser cake. If using vanilla extract, stir it in at this point.

Step 5: Bake the Pound Cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back slightly when touched.

Step 6: Cool the Cake

Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before slicing.