Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with unsalted butter and line the bottom with parchment paper.

Cream the softened unsalted butter and granulated sugar together in a large mixing bowl with an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add the large eggs one at a time to the mixture, mixing thoroughly on low speed after each addition.

Incorporate the pure vanilla extract and stir gently until evenly mixed.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet batter while mixing on low speed.

Gradually pour in the whole milk or heavy cream, mixing until smooth but careful not to overmix.

Pour the smooth batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 40-50 minutes until golden brown; a toothpick should come out clean or with a few moist crumbs.

Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting onto the wire rack to cool completely.

Slice the cake to serve as is or dust lightly with powdered sugar. Store leftovers in an airtight container.