Hot Milk Cake1/2 cup butter1 cup milk (see notes)2 teaspoons vanilla extract4 eggs at room temperature2 cups sugar2 cups all-purpose flour2 teaspoons baking powder1 teaspoon SaltPowdered sugar for dusting, optionalUS Customary – Metric
Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.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 low.Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.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 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.