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1
Heat the oven to 350 degrees F and arrange a rack in the upper third.
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2
Coat a 9-by-5-by-3-inch loaf pan with butter and flour, tapping out the excess flour; set aside.
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3
Combine the measured flour, baking powder, and salt in a medium bowl.
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4
Whisk to aerate and break up any lumps; set aside.
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5
Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until creamy and smooth, about 1 minute.
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6
Add the sugar and vanilla seeds and continue beating until light and fluffy, about 2 minutes more.
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7
(Stop the mixer periodically to scrape down the sides of the bowl.)
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8
Add the eggs one at a time, beating well after each addition.
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9
Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated.
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10
(Do not overmix or your cake will be tough.)
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11
Spread the batter into the prepared pan and bake until the top of the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.
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12
Transfer to a rack to cool for about 10 minutes.
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13
Run a knife around the perimeter, invert the cake to remove it from the pan, and let it cool completely before serving.
