Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each and scraping inside of bowl occasionally, until the mixture is smooth and combined.

Sift the flour and baking powder into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.

Use a rubber spatula to transfer the batter into the loaf pan.

Transfer the pan to the middle rack of the preheated oven.

Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour.

Check for doneness. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes.

To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a cooling rack.

Let the cake cool for 1 ½ -2 hours before slicing and serving.