• Preheat oven to 170°C. Grease and flour a 6-inch round or square pan.
• In a bowl, whisk flour, baking powder, and salt. Sift the mixture through a sieve into another bowl.
  1 cups (125g) all-purpose flour, ½ tsp baking powder, ¼ tsp salt
• Repeat the sifting one more time (total 2 times).
• Set the sifted mixture aside until you add it to the batter.
• In a separate bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).
  ½ cup (113g) unsalted butter, softened, ½ cup (100g) sugar
• Beat in eggs one at a time. Mix in vanilla.
  2 large eggs, 1 tsp vanilla extract
• Add dry ingredients to the butter mixture in 3 parts, alternating with milk. Start and end with flour. Mix just until combined.
  60 ml milk
• Pour batter into pan. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in pan 10 minutes, then transfer to a wire rack.

Optional Variations

• Add lemon zest for lemon butter cake.
• Fold in chocolate chips.
• Top with simple powdered sugar glaze.