1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using a mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Remember, patience is key here. I’ve learned the hard way not to rush the cooling process—my impatience has led to more than one cracked cake!