In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Test Kitchen Tips
Salted butter really brings out the flavor of this subtle classic.
Cube leftovers to layer into a trifle with berries and cream.
Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.
