In a large bowl, beat eggs with sugar on high speed for 5 minutes or until thick and lemon-colored.
Beat until mixture is light and fluffy. Beat in vanilla.
Combine flour,salt 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 x 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.
Serve the super fluffy cake with tea/coffee.
Recipe Notes
Salted butter can be swapped for the unsalted and it enhances the flavor too. But in that case , please omit the salt.
Cake leftovers can be used to layer into a trifle with berries, icecream and cream.
Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.