Cream the butter and sugar together well. Use your mixer on a medium speed. Mix until the texture looks very pale.

Add the eggs one at a time. Beat well after you add each egg. This keeps the batter smooth and light.

Whisk your flour and salt together separately. Slowly add this to the butter mixture. Mix on low speed until just combined.

Stir in the vanilla and the milk. Do not overmix the cake batter now. Use a spatula for the final stir.

Pour the batter into your prepared pan. Smooth the top with your flat spatula. Tap the pan to remove air bubbles.

Bake the cake for about ninety minutes. Check the center with a thin toothpick. It should come out clean and dry.

Let the cake cool in the pan. Wait about fifteen minutes before flipping it. Move it to a wire rack.