Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.

Cream the butter and sugar together in a large bowl using a stand mixer or hand mixer. Beat for about 3–5 minutes, or until light and fluffy.

Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and builds structure in the batter.

Stir in the vanilla extract, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated.

Pour in the milk, and mix until smooth. Do not overbeat—the goal is to create a tender batter without tough gluten development.

Transfer the batter to your prepared pan, smoothing the top with a spatula.

Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Dust with powdered sugar, or serve plain for the full flavor experience.