YIELD: 1 8-inch cake
TOTAL TIME: 30- 40 mins
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
Sift the dry ingredients (flour and baking powder) into a medium bowl and set aside.
Beat butter and sugar with an electric mixer until light and fluffy. Beat until mixture gets lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next.
Beat in vanilla extract.
Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the prepared batter onto greased pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
This cake can be served as is, just dusted with powdered sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.