Instructions

• Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease and flour a 12-cup tube pan or Bundt cake pan.
• In a medium bowl, sift together flour, baking powder, and salt.
• In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to very low.
• Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes.
• Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated.
• Add the dry ingredients in two batches, mixing after each addition until just incorporated.
• Pour the batter into the prepared pan and bake for 1 hour, checking at 55 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
• Cool 10 to 15 minutes in the pan.
• Invert onto a cooling rack set over a baking sheet and cool completely.
• Dust with powdered sugar if desired.