Heat the oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan with 1 tablespoon (14 g) softened butter, dust with 1 tablespoon (8 g) flour, and tap out the excess. Line the bottom with parchment paper for easier release.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl, beat the 1 cup (227 g) softened butter and granulated sugar with an electric mixer on medium speed for about 3 to 4 minutes. The mixture should look pale, creamy, and noticeably lighter in texture.

Add the eggs one at a time, mixing on medium-low speed after each addition until incorporated. Scrape down the bowl as needed. Mix in the vanilla. If the mixture looks slightly curdled, continue with the recipe rather than adding extra flour.

Add about one-third of the flour mixture to the butter mixture and mix on low speed just until nearly incorporated. Add half of the milk, followed by another third of the flour mixture. Add the remaining milk and finish with the remaining flour. Mix only until no dry flour remains.

Transfer the batter to the prepared cake pan and smooth the top with a rubber spatula. The batter should be thick but spreadable and should sit evenly in the pan.

Bake at 350°F (175°C) for 38 to 42 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The center should spring back lightly when gently pressed.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge if needed, then carefully remove the cake from the pan and place it on the rack. Cool for another 20 minutes before slicing.

Serve the cake slightly warm or at room temperature. Dust with optional powdered sugar and serve with fresh berries if desired.