Preheat the oven to 350°F. Grease the cake tin with butter. Line the bottom with baking paper. This step helps the cake release easily after baking and keeps the edges neat and smooth.

Place softened butter and sugar into a mixing bowl. Beat until light and fluffy. The mixture should look pale and creamy. This process adds air and gives the cake a soft texture.

Crack the eggs into the bowl one at a time. Mix slowly after each egg. This keeps the batter smooth and prevents curdling. Add vanilla extract and continue mixing gently.

In another bowl, mix flour, baking powder and salt. Slowly add the dry mixture into the wet batter. Stir carefully with a spatula or mixer on low speed.

Pour milk into the batter and mix until smooth. The batter should look creamy and thick. Avoid overmixing because it can make the cake heavy after baking.

Pour the batter into the prepared cake tin. Spread evenly with a spatula. Bake for 40 minutes or until a toothpick comes out clean from the center.

Remove the cake from the oven carefully. Let it cool inside the tin for ten minutes. Transfer to a cooling rack. Dust powdered sugar on top before serving.