Preheat the oven to 350°F (175°C).

Grease the bundt pan generously with butter or cooking spray.

In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.

In a separate bowl, beat the softened butter and sugar until light and fluffy.

Mix in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with the milk.

Pour the batter into the prepared bundt pan.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.