Ingredients: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 2 large eggs, room temperature 1/2 cup whole milk 2 teaspoons vanilla extract Equipment: 8-inch round cake pan Mixing bowls Electric mixer or stand mixer Measuring cups and spoons Spatula Instructions: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a large mixing bowl, beat the butter with an electric mixer or stand mixer until creamy and smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix. Pour the batter into an 8-inch round cake pan that has been greased and floured. Smooth the top of the batter with a spatula. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Use a knife to loosen the edges of the cake from the pan, then remove the cake from the pan and transfer it to a wire rack to cool completely. Once the cake has cooled, you can decorate it as desired. You can dust the top with powdered sugar or frost it with your favorite frosting. Tips and potential pitfalls to avoid: Make sure your butter is at room temperature before you start. Cold butter won't mix well with the other ingredients, while melted butter will change the texture of the cake. Don't overmix the batter. Mix just until the ingredients are combined, or the cake may become tough and dense. Be careful not to overbake the cake, as this can also lead to a dry and tough texture. Check for doneness by inserting a toothpick into the center of the cake - if it comes out clean, the cake is done. Be sure to grease and flour the cake pan to prevent sticking. Alternatively, you can use baking spray that contains flour. Let the cake cool in the pan for 10 minutes before removing it to prevent it from breaking apart. If you want to frost the cake, make sure it has cooled completely before doing so, or the frosting may melt or slide off.