Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper for easy cake removal later.

Cream the Butter & Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for a tender cake.

Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. This ensures a proper emulsion, which is key for the cake's structure.

Mix in Vanilla: Pour in the pure vanilla extract and mix until fully incorporated. The aroma will make your kitchen feel like a French patisserie!

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing at low speed to keep it light.

Add Milk or Cream: Pour in the milk or heavy cream and blend until the batter is smooth. Be careful not to overmix, as this can lead to a denser texture.

Transfer to Cake Pan: Transfer the batter to your prepared cake pan and smooth the top with a spatula. This ensures even baking and a beautiful dome.

Bake the Cake: Place the pan in the oven and bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool in Pan: Once baked, let the cake cool in the pan for 10-15 minutes. This will help it firm up for easy removal.

Serve and Enjoy: After cooling, transfer the cake to a wire rack and dust it with powdered sugar or serve it plain for an elegant finish.