Preheat the oven to 350?F. Butter and line an 8 1/2x4 1/2-inch loaf pan with parchment paper.

In a large bowl, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. Scrape down the bowl and beat for another 30 seconds.

Add eggs one at a time, waiting until each egg is fully incorporated before adding the next.

With the mixer on low speed, add in the flour and mix just until a batter is formed, then use a spatula to finish folding the dough together.

Scoop the batter into the prepared loaf pan and smooth the top. Drag a table knife through the batter to loosen air bubbles and smooth the top again.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven. Run a thin knife around the edges while still warm, then cool for 15 minutes in the pan before unmolding. Allow to cool completely on a wire rack.

While the cake cools, whisk together the melted butter, powdered sugar, and vanilla extract. Add milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.

Pour the glaze over the cooled cake. The cake can be served immediately, or covered with plastic wrap and stored for up to 5 days, or frozen for up to three months.