Preheat oven to 325 degrees. Butter a 1-piece 10-inch tube pan and line the bottom of the tube pan with a circle of parchment paper. Butter the parchment paper and dust the baking pan with flour. If you don’t have a 10 inch tube pan, simply butter and flour an ordinary bundt pan and fill the pan about 3/4th of the way full with batter.

Sift together the flour, baking powder, and salt and set aside.

With an electric mixer, beat the eggs and sugar until thickened and the mixture ribbons onto itself when the beaters are lifted {about 5 minutes}.

In a saucepan, heat the milk and butter to scalding.

With the mixer set on low, beat the vanilla into the eggs and sugar and then add the flour mixture slowly, making sure to scrape down the sides of the bowl until everything is combined.

Beat the hot milk mixture into the batter. Pour the batter into the prepared pan and bake the cake for 60 minutes or until a skewer inserted into the middle of the cake comes out clean.

Cool cake for 20 minutes, then remove from pan and place on a cooling rack until completely cooled. Remove parchment paper and dust with powdered sugar.