Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) round springform pan or a regular cake pan generously with butter. Line the bottom of the pan with a circle of parchment paper, then grease the parchment. Lightly flour the entire pan, tapping out any excess flour.

In a medium bowl, whisk together the 250g all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp fine sea salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the 226g room temperature unsalted butter and 200g granulated sugar on medium-high speed. Beat for 3-5 minutes, scraping down the sides of the bowl occasionally, until the mixture is light, fluffy, and pale.

Add the 4 large eggs, one at a time, beating well after each addition until fully incorporated. After adding the last egg, beat for another 30 seconds. Stir in the 2 tsp vanilla extract. The mixture may look slightly curdled, which is normal.

With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the butter mixture, mixing just until combined. Pour in half of the 120ml whole milk and mix until just incorporated. Repeat this process: add another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix only until no dry streaks remain; be careful not to overmix, as this can lead to a tough cake.

Scrape the batter into the prepared cake pan and spread it evenly with a spatula.

Bake for 50-60 minutes, or until the top is golden brown, springs back when lightly touched, and a wooden skewer or toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 15-20 minutes.

Carefully run a thin knife around the edges of the pan to loosen the cake, then remove the springform ring (if using) or invert the cake onto the wire rack. Gently peel off the parchment paper from the bottom. Invert the cake again onto the wire rack to cool completely right-side up.

Once completely cool, dust with powdered sugar before slicing and serving, if desired.