Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream the sugar and butter together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract until the batter is smooth.
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Caramel Glaze:
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