Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs until light and fluffy.
Gradually add the sugar, beating until the mixture is thick and pale yellow.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not boil.
Gradually add the milk mixture to the egg mixture, stirring constantly.
Add the flour mixture to the batter, stirring until just combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Tips for Success
Be sure to use room temperature eggs for the best results.
Sift the flour before measuring to avoid dense and heavy cake.
Do not overmix the batter to avoid a tough texture.
Use unsalted butter for the best flavor.
Let the cake cool completely before frosting or glazing.
Serving Suggestions
Hot milk cake is delicious on its own, but you can also serve it with your favorite frosting or glaze. You can also dust it with powdered sugar or top it with whipped cream and fresh fruit.