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Coat the cake tin with butter and a thin layer of flour. Line the bottom with a piece of parchment paper. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Beat the soft butter with 250 gram sugar and the vanilla extract in a standmixer until it becomes white and fluffy.
Add the eggs one by one and add the next egg when the previous one is completely incorporated. Add flour and baking powder and stir until you've reached a smooth batter. Divide the batter equally over the cake tin.
Bake the cake in about an hour. The cake is done when you insert a wooden skewer and it comes out clean. If the top starts to become too dark before the cake is done, you can cover it with tin foil.
Make sure to open the oven door as little as possible, other the cake will collapse. Let it cool off for at least 10 minutes before you release it from the tin.
Let the cake cool off completely before serving. Enjoy!