Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly butter and flour the parchment and the exposed sides of the pan.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan, filling it no more than two-thirds high. Spread evenly with a spatula.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the cake in the pan on a wire rack for 5-10 minutes.

Invert the cake onto the cooling rack, carefully remove the parchment paper, and let it cool completely before frosting or serving.