Grease and line an 8 or 9 inch loaf pan, preheat your oven to 175C
Sift the flour, baking powder, baking soda and salt (if using unsalted butter) into a bowl and set it aside.
In a separate, medium-large bowl, take your room temperature butter and sugar. Now, using a hand held mixer, whip this for around 4-5 minutes. The butter and sugar will blend together and become very light and fluffy.
Add the mawa to this butter mixture and blend again for 20-30 seconds.
Now add half of the sifted dry ingredients and using a spatula, fold the flour into the butter mixture gently.
Now pour the milk, vinegar and vanilla (also add rose extract if using at this stage) into this flour-butter mixture and continue folding gently till it is loosely combined and then add the remaining dry ingredients.
Fold the mixture only till it is just combined and do not overmix. Please read the notes (FAQ) above the recipe to make sure your cake turns out perfectly.
Pour the prepared batter into the loaf pan and bake for 30-35 minutes at 175C or till a toothpick inserted in the middle of the cake comes out clean. Let the cake cool down completely before slicing and serving.