Allow butter, eggs, and milk to reach room temperature before mixing to ensure proper emulsification and a lighter, more tender crumb structure.

Sift all-purpose flour and baking powder together to eliminate lumps and incorporate air, resulting in a fluffier cake with better rise.

Beat butter and granulated sugar for 3-4 minutes until pale and fluffy to create tiny air pockets that give the cake its light texture, even with minimal effort.

Fold in dry ingredients gently until just combined to avoid developing gluten, which would make the cake dense and tough despite being 'lazy.'

Use cake levelers or a serrated knife to slice off any dome after cooling, then brush with milk between layers before applying powdered sugar frosting for professional presentation.