Preheat the oven to 350°F (175°C).

In a bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.

Pour the batter into a greased 9-inch round cake pan.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.

For the best flavor, let it sit overnight before serving.