3 cups (750 ml) pastry flour

1 tablespoon (15 ml) baking powder

1 1/4 cups (310 ml) unsalted butter, softened

1 cup (250 ml) sugar

4 eggs

1 1/2 cups (375 ml) milk

Preheat the oven to 180 °C (350 °F).

Line the bottom of two 20-cm (8-inch) traditional or springform pans with parchment paper and butter well.

In a bowl, combine the flour and baking powder. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, until smooth. Gently stir in the milk alternately with the dry ingredients.

Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould.

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