Ingredients
2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup whole milk, room temperature

Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or Bundt pan with parchment paper.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat softened butter and sugar for 3–5 minutes until light and fluffy.

Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

Combine: Alternate adding the dry ingredients and milk, starting and ending with flour. Mix until just combined — don’t overmix.

Bake: Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes or until golden and a toothpick comes out clean.

Cool: Let the cake rest for 10 minutes, then transfer to a wire rack to cool completely.