1 cup of milk
2 teaspoons of vanilla extract
4 eggs
2 cups of sugar
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
powdered sugar
Preheat your oven to 325 degrees and adjust your oven so that there’s a rack in the middle position. Grease up a Bundt cake pan as well. Melt your butter in a saucepan over low heat. Stir in milk and vanilla until small bubbles form around the edge of the pan. In an electric mixer with a whisk attached, combine your eggs and sugar on medium-high for five minutes. In a side bowl, sift together your flour, baking powder and salt. When the eggs and sugar have tripled in volume, gradually add your hot milk mix, mixing on low. Add your dry ingredients as well in two parts, mixing after each pour. Pour the resulting batter into the Bundt pan and bake it for an hour, checking five minutes before the time is up. Be sure not to overcook! Let the cake cool in the pan for 10 minutes before turning it out to cool all the way. Dust with powdered sugar and serve.