In a planetary mixer, whip the butter with the sugar until you get a very foamy mixture.
Gradually add the eggs until they are well absorbed by the mixture.
Gradually add the milk until it is completely absorbed.
Turn off the planetary mixer and add by hand, stirring slowly from bottom to top, the flour, baking and vanilla previously sieved.
Grease with a very light layer of butter/margarine or other and flour lightly. If the layer of butter and flour remains thick, the baking mould does not get completely filled, thus resulting in a very poor shape.
Fill the previously buttered and floured mould for ¾ and bake in a ventilated oven at 180°C for 50/55 minutes.
Frost and decorate (with fresh fruit) as you please with an icing made of icing sugar and water.