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Heat coffee granules and milk at low heat until fully dissolved. Set aside to cool
Cream together butter and sugar until fluffy and light yellow
Whisk in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
Whisk in vanilla, salt and coffee milk until batter is uniform in colour and texture
Sift in the flour and baking powder mixture into the batter and fold in, do not overmix
Transfer to 7 in round baking tray, tap a few times to dislodge trapped air bubbles and bake 160C, 52 - 55 mins. It is okay if the cake cracks a little, its normal for butter cake and most would sink back!
Cool fully before serving. Enjoy!