Step 1

Preheat your oven to 350 degrees F (175 degrees C). Grease an 8 x 4 inch (20 x 10 cm) loaf pan with pan spray or by rubbing it with butter, and line it with parchment paper. Set aside.

Step 2

In the bowl of a stand mixer fit with the paddle attachment, beat the room temperature butter on medium speed for about 2 minutes.

Step 3

With the mixer still running, slowly stream in the sugar. Continue beating for 5 additional minutes. Stop the mixer and scrape down the sides of the bowl halfway through. The mixture should be very pale yellow, almost white, and light and fluffy after mixing.

Step 4

While the butter and sugar are creaming together, combine the whole eggs, egg yolks, vanilla, and water together in a small bowl. Lightly whisk together just until combined.

Step 5

With the mixer still running on medium speed, add the eggs in very gradually. Add about 1 TBSP at a time until they are all incorporated. This whole process should take about 5 minutes total. You do not want to rush it as it will cause your emulsion to break.

Step 6

Beat in the salt.

Step 7

Stop the mixer and use a rubber spatula to fold in the flour. As soon as the flour is incorporated, stop mixing. Over-mixing can cause the glutens to develop too much and can also cause the air that was beaten into the butter and sugar to begin deflating.

Step 8

Pour your batter into your prepared loaf pan and bake at 350 degrees F (175 degrees C) for 50 - 60 minutes, until a wooden skewer inserted into the middle of the cake comes out with moist crumb. Immediately remove the cake from the pan and place on a cooling rack to cool completely.