Vanilla Buttermilk Pound Cake

Preheat your oven to 163°C (325°F, top/bottom heat).
Grease and flour a 9×5-inch loaf pan.
Cream Butter and Sugar:

In a large bowl, cream the butter and sugar for about 4-5 minutes until the mixture is light and fluffy.
Incorporate Eggs:

Add the eggs one at a time, mixing well after each addition.
Mix Dry Ingredients:

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

Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
Mix until just combined, then stir in the vanilla extract.
Baking Time:

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cooling:

Let the cake cool in the pan for 10 minutes.
Transfer it to a wire rack to cool completely before slicing.
Serving and Storage Tips: