Hot Milk Cake

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and line with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, using a hand or stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until the mixture is pale and thick, about 4 minutes. The mixture should fall in ribbons when you lift the whisk.

While the eggs are mixing, combine the milk and butter in a small saucepan over medium heat. Stir frequently to make sure the milk doesn't scorch on the bottom of the pot. You want the mixture to be hot, but not bubbling. Once the butter has melted and the milk is steaming, remove from heat and let it cool slightly while you finish the batter.

Reduce your mixer speed to low. Add the dry ingredients in two additions, mixing until combined. Remember to scrape down the sides of the bowl. With the mixer still on low, slowly stream in the milk mixture. Add the vanilla extract. Mix until the batter is smooth. Do not overmix.

Pour the batter into the prepared baking pan. Smooth the top and tap the pan on the counter to release any air bubbles. Bake until the top is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cake cool in the pan on a wire rack before slicing and serving.