Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan; line the bottom with parchment if desired.

In a medium bowl, beat the 1/2 cup unsalted butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer.

Add the 2 large eggs one at a time, mixing well after each addition, then stir in the 2 teaspoons vanilla extract.

In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Add one-third of the dry ingredients to the butter mixture and mix until just combined. Pour in half of the 1/2 cup whole milk and mix again.

Add another third of the dry ingredients, the remaining milk, then the rest of the flour mixture, mixing on low speed and scraping the bowl as needed. Avoid overmixing.

Spoon the batter into the prepared pan and smooth the top with a spatula.

Bake for 30-35 minutes, until the top is golden, edges pull away from the pan, and a toothpick comes out with a few moist crumbs.

Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar before serving.