My grandmother often prepared this whenever I visited her home, and it still holds a special place in my heart.

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

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 comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar if desired.

For a citrus twist, add the zest of one lemon or orange to the batter. You can also substitute almond extract for vanilla extract for a different flavor profile. If you prefer a more moist cake, consider adding a tablespoon of sour cream or yogurt to the batter. For a festive touch, fold in a handful of chocolate chips or chopped nuts before baking.