Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, or line it with parchment for easy removal.

Beat the softened butter and white sugar together until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

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

Add the dry mixture and milk to the batter in three additions, starting and ending with the flour. Mix gently until just combined.

If the batter seems too stiff, add a teaspoon or two of milk until it reaches the right consistency.

Spread the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release large air pockets.

Bake for 30 to 35 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely.

Dust the cooled cake with confectioners' sugar, if desired, and slice to serve with tea.