Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition.
Sift in the flour and baking powder, then fold gently with a spatula until just combined.
Stir in the vanilla extract and milk until the batter is smooth.
Divide the mixture evenly between the two tins and smooth the tops.
Bake for 20–25 minutes, or until golden and a skewer inserted into the center comes out clean.
Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Serve as is, dusted with powdered sugar, or sandwich with jam and cream for a classic finish.
