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Preheat your oven to 150-160C . Grease and line a loaf cake tin with parchment paper.
In a large bowl, add 3 eggs and 1 cup (200 g) sugar. Beat well until the mixture becomes light, fluffy, and slightly pale.
Gradually add ¾ cup (150 ml) oil and mix until well combined.
Add ½ cup (120 ml) milk and 2 teaspoons vanilla essence. Mix gently.
In a separate bowl, sift together 1½ cups (190 g) all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
Gradually add the dry ingredients to the wet mixture. Fold gently until just combined. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared cake tin and gently tap the tin on the counter to remove large air bubbles.
Bake in the preheated oven at for approximately 35–45 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve with a cup of tea or coffee.