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Preheat the oven to 350°F (177°C).
Grease a 7-inch round cake pan with non-stick cooking spray. Line the bottom with a parchment round. You do not need to line the sides but they should be well greased.
Add peanut butter, baking powder, eggs and sugar to a large mixing bowl. Mix with a whisk until you have a smooth batter that is uniform in color. Make sure the eggs are well beaten and mixed in, without any egg streaks. The baking powder may also clump up when it interacts with the other ingredients, so make sure to break down the baking powder until the batter is smooth.
Pour the batter into the prepared cake pan. Bake for about 35-40 minutes or until cake is done and toothpick inserted comes out clean. If you apply light pressure to the surface of the cake, it should also bounce back.
Let the cake cool completely and then remove from pan (it should slide out easily). I recommend waiting a few hours before serving this cake to allow the flavors to fully develop. The cake can have a slight eggy flavor if eaten soon after it is baked. Slice the cake with a large sharp knife. You can also decorate the cake before serving. If you want to add frosting, you may want to level the surface of the cake as it is slightly dome shaped. Store uneaten cake in the fridge or freezer in an airtight container.