Preheat the oven:

Preheat your oven to 325°F (160°C). Grease a 10-inch bundt or loaf pan generously with butter or cooking spray, then dust lightly with flour.

Cream the butter and sugar:

In a large mixing bowl, use a stand mixer or hand mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes.

Add the eggs:

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.

Mix in vanilla:

Stir in the vanilla extract for a rich, aromatic flavor.

Combine the dry ingredients:

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

Alternate adding dry ingredients and cream:

With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream or milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.

Pour the batter into the pan:

Pour the batter evenly into the prepared pan, smoothing the top with a spatula.

Bake:

Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 70-minute mark to avoid overbaking.

Cool and serve:

Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack to cool completely. Slice and serve as is, or with your favorite toppings.