In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 10-cup Bundt pan* with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on counter to settle batter.
Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
*We used Nordic Ware Brilliance Bundt Pan
FLAVOR VARIATIONS:
Lemon Pound Cake: Substitute 1 tablespoon (3 grams) lemon zest for vanilla extract; add lemon zest with butter and sugar.