2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

3 eggs

1 teaspoon (5 ml) vanilla extract

3/4 cup (180 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl with an electric mixer, cream the butter for a few seconds. Gradually add the sugar, beating until mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating until smooth, about 2 minutes. At low speed, add the dry ingredients alternately with the milk and vanilla.

Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean

Cool for 10 minutes, unmould and cool completely on a rack. Frost with buttercream.

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