Start by making sure your butter, eggs, and milk are at room temperature. This helps them mix better for a smooth batter and an even-textured pound cake.

In a mixing bowl, combine the all-purpose flour and salt. Stir them together to distribute the salt evenly throughout the flour. This step is crucial for ensuring a consistent flavor in every bite of your cake.

With an electric mixer, blend the unsalted butter and sugar until it's light and fluffy. This adds air to the batter, making the cake soft and light. Keep mixing until it's creamy and well combined.

Add the eggs one by one to the butter and sugar mix. Stir well each time so the eggs mix in completely. This helps keep the batter smooth and gives the cake its moist texture.

Add the vanilla extract and then the whole milk to the batter. Mix them in slowly. Don’t mix too much, or the cake's texture might change. The vanilla and milk add flavor and moisture, making the cake taste better.

Slowly add the dry flour mixture to the wet ingredients. Mix them on a low speed until just combined. This prevents overmixing, which can make the cake tough. The goal is to have a smooth, lump-free batter.

Lightly grease your loaf pan with butter or a non-stick spray, spreading it evenly to prevent the cake from sticking. This ensures an easy release once your pound cake is baked and cooled.

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the pan in a preheated oven set to 350°F (175°C). Let the cake bake for about 60 to 70 minutes, until a toothpick inserted in the center comes out clean.

After baking, take the cake out of the oven and let it cool in the pan for about 10 minutes. Move it to a rack to cool down completely. Once it's cool, slice your pound cake and serve it plain or with your favorite toppings. Enjoy the classic taste with every bite.