Follow these steps to bring this delightful cake into your kitchen:

1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, just like how my abuela would say, “Patience is key!”
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix as it can lead to a denser cake.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a lovely golden-brown crust.
8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.