Preheat your oven to 350 and thoroughly grease a standard-sized loaf pan. Loaf pans can also be lined with a sheet of parchment paper for easy removal.
In the bowl of your stand mixer fitted with the paddle attachment, weigh/measure the butter and sugar. Beat on medium speed, scraping the bowl down occasionally, for about 8-10 minutes, until very fluffy and lightened in color.
Continue beating while you add the eggs, one at a time, beating for 2 minutes after each, and scraping the bowl down occasionally to thoroughly incorporate all ingredients. Don’t rush this step and add the eggs all at once, or they won’t emulsify correctly.
In a separate bowl, sift together the flour, baking powder and salt (I like to sift twice). Combine the buttermilk and extracts in a liquid measuring cup.
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Don’t over-mix at this point, and use a spatula to gently fold any dry bits of flour remaining into the batter.
Spoon the batter into your prepared pan and smooth out the top. Bake until a cake tester comes out with moist crumbs clinging to it and the crust is golden brown and slightly cracked. It should take about 45-55 minutes to bake.
Cool the cake in the pan for 20 minutes, then invert onto a wire rack, carefully remove the pan, and let cool completely before slicing.
Store leftovers in an airtight container at room temperature for 4-5 days, or freeze indefinitely.