Preheat your oven to 180oC (fan).
Line your traybake tin/loaf tin/whatever you're using with baking paper.
In a large bowl, whisk together the butter & sugar until fully combined. >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min. Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture. > Takes 5 seconds. You can use the electric whisk for this too. Add the flour, milk and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds). >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
Scrape right around the sides of the bowl to pick up any excess flour.
Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined. >Still try not to over whisk! 3 seconds at most.
Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
Bake for approx 30-35 mins.>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
Once cooked, leave the cake to cool in the tin for 10-15mins and then carefully remove and place on a cooling rack.