Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper and grease the sides.

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk briefly to combine evenly and set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then, pour in half of the milk, mixing until smooth. Repeat with another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix until just combined and no streaks of flour remain, being careful not to overmix.

Pour the cake batter evenly into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles.

Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.

Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting or serving.