Have all the ingredients at room temperature.

Preheat the oven to 350°F.

Butter and flour a donut-shaped baking pan.

In a bowl, combine the flour, baking powder, salt and reserve it.

In another bowl, with an electric mixer at low speed, beat the butter for a minute.

Add the sugar, increase the speed and continue beating for 3-4 minutes, until fluffy.

Add the eggs one at a time and beat for one minute each, until well blended.

Reduce the speed and add the dry ingredients.

Beat for 4-5 minutes, until the mixture is uniform.

With a spatula, incorporate the maceration, folding carefully.

Pour the mixture into the pan and bake for 50 minutes or until toothpick inserted, comes out clean.

To prevent the cake from getting dry, you may need to cover it with parchment paper over the last few minutes in the oven.

Transfer the pan to a rack and let cool down for 10 minutes.

Unmold on a serving dish. It tastes better the next day. Sprinkle with powdered sugar before serving.