Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla bean seeds.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, starting and ending with the flour mixture.

Pour the batter into the prepared bundt pan. Tap the pan on the counter to remove any air bubbles.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Serve the cake as is, or dust with powdered sugar or top with a simple glaze if desired.