Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it thoroughly.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1.5 cups of granulated sugar for about 3 to 5 minutes.

Add 4 large eggs one at a time to the butter-sugar mixture, beating well after each addition.

Pour in 2 teaspoons of pure vanilla extract and mix on low speed for about 30 seconds.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined.

Blend in 0.5 cup of whole milk or heavy cream until the batter is thick yet pourable.

Pour the batter into the prepared pan, smoothing the top evenly with a spatula.

Bake the cake for 40 to 50 minutes or until golden brown and a toothpick inserted comes out clean.

Let the cake cool in the pan for about 10 to 15 minutes before transferring to a wire rack.

Dust with powdered sugar, serve plain, or with berry compote or crème fraîche.