Heat the oven to 325°F (165°C). Thoroughly grease a 10-inch tube or Bundt pan, then sprinkle 2 to 3 tablespoons of granulated sugar inside. Tilt and rotate the pan until the sugar coats the bottom and sides.

Whisk the flour, baking powder, and salt together in a medium bowl. Set the mixture aside while you prepare the butter base.

Beat the softened butter and 2 cups of sugar for 4 to 5 minutes, until very light and fluffy. Add the room-temperature eggs one at a time, beating well after each addition and scraping down the bowl as needed.

Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour, mixing only until the batter is combined, then blend in the vanilla.

Pour the batter into the prepared pan and smooth the top. Bake for 70 to 85 minutes, checking until a wooden pick inserted into the thickest part comes out clean or with a few moist crumbs.

Cool the cake in the pan for 10 to 15 minutes. Loosen the edges, turn the cake onto a rack, and let it cool completely for about 1 hour before slicing.