Cream sugar and butter on a low speed till well combined. Set to medium speed and beat until pale light and fluffy.
06Add one egg at a time and continue to beat after each addition until creamy. Scrape down the sides and bottom while beating.
07Add the vanilla extract and mix.
08Divide the flour into 3 parts, add one part at a time and mix on lowest speed. Scrape down the sides. Continue to add & mix till the flour is used up.
09Pour milk little by little and mix after each addition. You should have a smooth, fluffy and creamy batter.
10Transfer the batter to the greased pan. Even out the top with a spatula. Knock it to the counter few times to spread the batter evenly.
11Bake for 45 to 60 mins depending on the size of the pan. Check details at the end of this post. While baking thru after 25 to 30 mins, cover the tin with a foil. When the butter cake is done, skewer inserted in the center should come out clean.
12Remove the cake pan from the oven, place it on a wired rack for cooling, for 5 to 10 mins.
13Invert butter cake on to a wire rack. Leave it to cool completely. Slice butter cake with a segregated knife.