Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with a thin layer of butter or cooking spray. Line the bottom with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed for about 3 to 5 minutes until light and fluffy.

Add the large, room temperature eggs one at a time, mixing well after each addition to maintain stability.

Incorporate the pure vanilla extract and mix gently until combined.

In a separate bowl, whisk all-purpose flour, baking powder, and salt until combined, then add to wet ingredients on low speed until just mixed.

Pour in the whole milk or heavy cream, mixing gently until the batter is just smooth. Avoid overmixing.

Transfer the batter into the prepared cake pan and smooth the top evenly.

Bake in the preheated oven for 40 to 50 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.

Dust the cooled cake with powdered sugar before serving. Enjoy plain or with fresh fruit, crème fraîche, or other toppings.