Preheat oven to 160C.

Take butter in a bowl and beat it for one minute until creamy.

Add powdered sugar, beat the mixture for five minutes.

Add one egg at a time and beat until incorporated.

Now add maida in two or three instalments, cutting and folding each time. Do not whip or beat the mixture.

Once the batter is smooth and lump free, transfer it to a 6.5” loaf tin and level the top.

Bake it for 30-35 minutes in a preheated oven.

During midway, if the crust browns too fast, place an aluminium foil on top to tent the cake from heat.

Remove from oven and let it cool completely on wire rack.

Slice it and serve.