Preheat the oven to 350°F (175°C). Grease a 9-inch round or springform cake pan, then line the bottom with parchment paper for easy release.
Cream the butter and sugar together in a large bowl using a stand mixer or hand mixer. Beat for about 3–5 minutes until pale, fluffy, and airy — this step defines your cake’s texture.
Add the eggs one at a time, beating well after each addition to maintain a smooth batter.
Mix in the vanilla extract until fully combined.
In a separate bowl, whisk the flour, baking powder, and salt together.
Gradually add the dry ingredients to the wet mixture on low speed, alternating with milk or cream, until just combined. Avoid overmixing — the batter should feel silky and thick.
Pour the batter into your prepared pan, smoothing the top with a spatula.
Bake for 40–50 minutes, until the top turns golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or serve plain to enjoy its pure buttery flavor.
