1. Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it generously with butter and dusting it lightly with flour to prevent sticking.
2. In a large mixing bowl, cream the softened butter with sugar until light and fluffy, about 5 minutes, to ensure a smooth batter.
3. Add eggs one at a time, mixing well after each addition to aerate the mixture and create a tender crumb.
4. Gradually mix in the vanilla extract and milk, ensuring each addition is incorporated seamlessly into the batter.
5. In a separate bowl, whisk together the flour and salt. Slowly add this mixture to the wet ingredients, mixing until just combined to avoid overbeating, which could result in a dense cake.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few crumbs but not wet batter.
8. Allow the pound cake to cool in the pan for 10 minutes. Run a knife along the edges and gently turn the cake onto a wire rack to cool completely.
9. To adjust for dietary preferences, substitute ingredients as needed (e.g., almond milk for dairy milk or gluten-free flour for regular flour).
10. When serving, add optional toppings such as powdered sugar, fruit glazes, or ice cream for extra flavor and appeal.