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Measure the butter, sugar, eggs, flour and baking powder using a weighing scale to get perfect results as we often tend to take more or less than required resulting in an imperfect butter cake.
Sift & Mix all the dry ingredients together the flour, baking powder and salt.
Butter should be at room temperature not too hard nor too soft for perfect cake texture. Beat the butter on medium speed till smooth for a few seconds. Beat the sugar with the butter on low speed for 1-2 mins till color changes to white.
Add the eggs one at a time, mixing each egg till fully incorporated around 15-20secs. Add the Vanilla Essence. Beat on medium speed till nice and fluffy.
Add the dry ingredients in three batches alternating with the milk ending with the dry ingredients. Mix on low speed or just fold with your spatula till just incorporated. Do not over mix. Overmixing results in dense cakes.
Bake @170C in a preheated oven for 40-45 mins or till a toothpick inserted in the centre comes out clean. I used a 7 inch tin. Allow to cool in a cooling rack for 15-20 Mins. Loosen the sides first gently then reverse on a plate.