Hot Milk Cake
2 Cups Unbleached All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
8 Tablespoons Unsalted Butter (1 Stick)
1 Cup Milk
2 Teaspoons Vanilla Extract
4 Large Eggs, Room Temperature
2 Cups Sugar
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 12-cup tube pan.
Whisk the flour, baking powder, and salt in a large bowl.
Heat the butter and milk in a medium saucepan until the butter melts and the mixture is very hot, but not boiling. Stir in the vanilla.
With an electric mixer on medium-high speed, beat the eggs and sugar until tripled in volume, about 6 minutes. Reduce the speed to medium and slowly beat in the hot milk mixture until well blended. Add the flour mixture in two batches, beating after each addition until just blended.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely, at least 1 hour. Serve.