Step 1

Preheat oven to 180C/160C. Grease a 22cm springform tin and line the base and sides with baking paper.

Step 2

In a stand mixer or using hand-held beaters, beat butter and sugar until pale and creamy. Add eggs one at a time, scraping down the sides of the bowl between each addition. Beat in vanilla, followed by flour and milk. Pour into prepared tin and smooth the top. Bake for 25-30 minutes until a skewer inserted into the cake comes out clean.

Step 3

Allow to cool in the tin, then remove and place on serving plate. Sprinkle with icing sugar and serve.