Hot Milk Cake
Time: 50 minutes
Yield: 16 servings
So light, clouds seem heavy. So rich, pound cakes feel more like pence cakes. Hot Milk Cake tastes how you imagine a cake should... and actually, it tastes even better! This buttery, airy treat is perfect for topping with powdered sugar or a cream sauce, for pairing alongside ice cream and fresh fruit, or for draping with melted chocolate. Hot Milk Cake will become the red-hot favorite at your next party.
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In the bowl of a stand mixer, beat the eggs on high speed until thick and bright yellow, about 5 minutes.
Gradually add in the sugar, beating the mixture until light and fluffy.
Beat in the vanilla.
In a separate bowl, mix the flour and baking powder.
Gradually add the dry ingredient mixture to the egg mixture while the stand mixer beats on low speed, scraping the sides of the bowl as you do so, until smooth.
In a saucepan on the stove-top, heat the butter and milk until just combined.
Gradually add the milk mixture to the batter as it runs on medium speed, a little at a time so as to temper the eggs in the batter. Beat until just combined.
Pour the batter into the prepared baking dish.
Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Let cool on a wire rack.
Dust with powdered sugar.