Step 1: Preheat your oven to 325°F (163°C) and prepare your pan. I like to use a Bundt pan for this recipe, but you can also use a tube pan or two standard loaf pans. Grease the pan(s) with butter and dust them with flour, shaking out any excess.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes. You can use a stand mixer or a handheld mixer for this step.

Step 4: Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl as needed.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Be careful not to overmix, as this can cause the cake to become tough.

Step 6: Stir in the vanilla extract and mix until just combined.

Step 7: Pour the batter into the prepared pan(s) and smooth the top with a spatula.

Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Let the cake cool in the pan(s) for 10-15 minutes, then invert it onto a wire rack to cool completely.