Grease a 10-inch bundt pan and dust with flour making sure to get into the nooks and crannies of the pan. Non-stick baking spray is good as well.

Mis the flour baking powder and salt in a large bowl; set aside.

Mix the milk and vanilla in a large measuring cup.

Cream the butter on medium speed, using a sturdy stand mixer, until it's light and fluffy.

Reduce the speed to low and gradually add the sugar. Continue beating for 2-3 minutes until the mixture is very light and fluffy.

Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl and make sure the batter is evenly mixed.

Pour the batter into the prepared pan and spread evenly using a spatula.

Place the pan on the middle rack and set the oven temperature to 325F/160C.

Bake 60-70 minutes or until the cake is golden brown on the topped a tester inserted in the center comes out clean.

Cool the cake on a rack for 20 minutes then invert on a serving plate. Once the cake is entirely cool, dust with confectioners sugar if desired.