Preheat the oven to 350F/175C and line the base of an 8in/20cm springform round cake pan/tin. If you don't have a liner, at least grease it on the base and sides.

In a small-medium bowl, sift or whisk together the flour, baking powder, salt and cardamom. Set aside.

In a large bowl, cream together the butter and sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the eggs one at a time and mix in well. Mix in the milk so that it is well incorporated.

Add the flour mixture into the butter-egg mixture and stir until combined but try not to over-mix.

Pour the mixture into the lined cake pan/tin and spread the mixture to the edges with a spatula and flatten out the top. Bake for approximately 35-45 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.

Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Once cool, sift a little powdered sugar (icing sugar) on top before serving.