Ingredients:

1 stick or 1/2 cup unsalted butter, softened (plus more for baking pan and parchment)
2 cups Maida/all-purpose flour (some more for dusting the baking pan)
1 Tbsp baking powder
1/2 tsp fine salt
1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk(I used 2% milk)
1 teaspoon pure vanilla extract
8′ Inch baking pan/9′ Inch baking pan

Method:
Preheat oven to 350F/175 C.
Butter two 8-inch round cake pans with parchment paper or grease with butter/ghee and flour.
Seive together flour, baking powder, and salt. In a another bowl beat together butter and granulated sugar with a mixer or hand blender on medium speed  for 1-2 min until combined. Add eggs and beat well, scrap sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, fold gently until all combined.
Add milk and vanilla extract and mix well. Don’t overmix, just make sure all the ingredients are well combined.

 

Bake for 33-35 min until golden and unless a tooth pick inserted in the cake comes out clean. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Tip:
1)You can take more sugar if you really like sweet taste.

 

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