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In another bowl, add 1 cup of room temperature butter.
If using unsalted butter, add 1 1/4 teaspoons of salt to the dry ingredients.
Beat the butter until very soft, then add 1 cup of castor sugar.
Beat the butter and sugar at low speed for about 2 minutes.
Scrape the sides of the bowl and continue beating the mixture for an additional 15 minutes until pale in color.
Incorporate Eggs and Vanilla:
Add 5 eggs to the butter mixture, one at a time, beating each egg until fully incorporated before adding the next.
Add 1 teaspoon of vanilla extract and beat for an additional minute.
Combine Dry and Wet Ingredients:
Gradually add the sifted dry ingredients to the butter mixture, spoon by spoon, while continuing to beat at low speed.
After adding half of the dry ingredients, pour in half of the milk and mix it through.
Continue adding the remaining dry ingredients, mixing until the batter is dense.
Pour in the remaining milk and beat the batter until light, fluffy, and free of lumps.
Baking:
Preheat the oven to 320 degrees Fahrenheit (160C).
Grease and line a 7 by 7 square cake pan with parchment paper.
Pour the batter into the prepared cake tin, smoothing the top.
Bake the cake for 55 to 65 minutes, checking for doneness after 50 minutes.
The cake is ready when it turns golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling and Serving:
Allow the cake to cool in the pan for about 10 minutes.
Invert the cake onto a wire rack to cool completely.
Once cooled, slice and serve, enjoying the soft, buttery goodness.
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