Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a 10-cup Bundt pan. Make sure to get into all the nooks and crannies if using a Bundt. Alternatively, line a loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal.
Step 2: In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color. This usually takes 5-7 minutes.
Step 3: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 4: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Step 5: With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Then, add half of the milk and vanilla extract, mixing until incorporated. Repeat with another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix just until no streaks of flour remain. Do not overmix.
Step 6: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-70 minutes for a loaf pan, or 70-80 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Step 7: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. Once cooled, slice and enjoy!