1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup milk, room temperature


Preheat your oven to 350 degrees F

Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.

Lightly flour or line with parchment paper an 8 inch square baking pan or a 8 inch round baking pan.

Sift together all of the dry ingredients.

With an electric mixer, beat butter and white sugar until fluffy and light in color. Add the eggs in one at a time, beating well after each addition; stir in vanilla.

Add the dry ingredients to the creamed mixture alternately with the milk. Stir until blended. Pour batter into prepared pan.

Bake for about 30 minutes or until cake springs back when lightly touched. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

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