Preheat oven to 350° F. Lightly grease and flour a 9x5x3-inch loaf pan. Sift together the flour and salt into a bowl or onto a piece of waxed or parchment paper. In a large bowl of a standup mixer, beat the butter until light and creamy. (You can use a hand mixer, if necessary.) Gradually add the sugar and beat until very fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat for another minute. Remove from mixer stand. Gradually add the flour/salt mixture, folding after each addition, just until blended with the batter. Spoon into the prepared loaf pan. Bake until a cake tester inserted in the center comes out clean, about 60 minutes. (Depending on oven, it might take longer.) Place pan on cooling rack and let cool for 10 minutes. Remove from pan. Using a sifter, sprinkle top with a little confectioner’s sugar. Let cool completely, or eat slightly warm. This is good as is, or topped with fruit and whipped cream. Pound cake is also good sliced and lightly toasted.
Notes: Do not use a smaller pan as it may overflow. Do not be concerned if the cake cracks vertically on top when baking. That is normal.
SERVES 8 to 10