Make sure all the ingredients are at room temperature. Butter must be soft and cold. Grease a pan and line with butter paper.
Preheat the oven for at least 15 minutes at 180 C. If using a fan forced oven set to 170 C.
Break the eggs to a small bowl and set aside.
Mix together flour, baking powder and salt. Sieve and set aside.
Cream sugar and butter on a low speed till well combined. Set to medium speed and beat until pale light and fluffy.
Add one egg at a time and continue to beat after each addition until creamy. Scrape down the sides and bottom while beating.
Add the vanilla extract and mix.
Divide the flour into 3 parts, add one part at a time and mix on lowest speed. Scrape down the sides. Continue to add & mix till the flour is used up.
Pour milk little by little and mix after each addition.
Transfer the batter to the greased pan. Even out the top with a spatula. Knock it to the counter few times to spread the batter evenly.
Bake for 45 to 60 mins depending on the size of the pan. Check details at the end of this post. While baking thru after 25 to 30 mins, cover the tin with a foil. When the butter cake is done, skewer inserted in the center should come out clean.
Remove the cake pan from the oven and leave it in the tin for 5 to 10 mins.
Invert butter cake on to a wire rack. Leave it to cool completely. Slice with a segregated knife.