Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.

Add 3 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition.

Gradually blend the dry ingredients into the wet mixture, alternating with ¾ cup of whole milk, until you have a smooth batter.

Divide the batter equally between the two prepared pans and bake for 25–30 minutes, until golden brown and a toothpick comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.