Grease the loaf pan with butter.
Preheat the oven to 320 °F / 160 °C
Put the butter in the mixing bowl and beat the butter with the hand mixer until fluffy
Add the sugar and mix for another 30 seconds
Add the eggs 1 by 1, Wait to add the next egg until the previous egg is completely mixed with the butter and sugar.
Hold the sieve over the mixing bowl and pour in the flour. This prevents lumps
Carefully stir the flour into the butter-sugar-egg batter with a spatula. This keeps the batter fluffy and gives you a fluffy cake.
Pour the batter evenly into the cake tin
Place the cake tin in the oven and bake for 55 minutes at 320 °F / 160 °C
After 55 minutes, stick a wooden skewer in the center of the cake and take it out again. Is the skewer clean and dry? Then the cake is done. Is the skewer moist or is there some cake on it? Increase the oven time by 5 minutes each time. You may also use a knife to check the moist. The knife has to come out clean
Let the cake cool down in the cake tin for at least 10 minutes
Carefully remove the cake from the tin and let it cool further on an oven rack