Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the flour mixture, mixing until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

• You can add lemon zest or almond extract for a different flavor.
• For extra moisture, you can brush the cooled cakes with a simple syrup (equal parts water and sugar boiled until dissolved) before frosting.