Preheat the oven to 350°F. Spray a 9x13 baking dish with baker’s spray (Baker’s Joy or generic version)

In a small saucepan over medium heat, add the milk and butter, stirring occasionally, until the butter is melted and the milk just begins to simmer. Stir in the vanilla.

Add the flour, baking powder and salt to a medium size bowl. Whisk to combine.

Using a stand mixer fitted with a paddle attachment, or medium size mixing bowl and a handheld mixer on medium high speed, mix together the eggs and granulated sugar for about 4 ½ to 5 minutes, until the mixture is a pale yellow. (I prefer using a stand mixer for this recipe)

Lower the mixer speed to low and slowly add the flour mixture ½ cup at a time.

Keep the mixer on low speed and drizzle in the milk and butter mixture. The batter will be a bit thin.

Pour the batter into the prepared baking dish and bake for 30 minutes, until the top is golden brown and a toothpick inserted comes away with just a few moist crumbs. (You can begin checking the cake at the 27 minute mark)

Allow the cake to cool completely before dusting with powdered sugar and slicing into 12 even servings.