Place the butter and sugar in a stand mixer bowl. Using a paddle attachment, cream the butter and sugar for 3-5 minutes or till it’s lightened in colour and fluffy. Scrape down the sides of the bowl and with the mixer running, add one egg in at a time, making sure each one is well incorporated.
Using a spatula, fold in ⅓ of the flour into the butter mixture until the flour is just incorporated before adding in ½ the milk and folding that in. Keep alternating till all of the flour and milk has been add. Don’t over beat the mixture.
Pour the batter into the prepared cake pan and bake in the oven for 30 minutes - a toothpick should come out clean when inserted into the center of the cake.
Refrigerate the cake for an hour to let the cream set before slicing the cake to serve.