Shortcake Sheet Cake

Preheat oven to 350ºF. Generously grease a 15 ½ x 10 ½ x 1 inch pan.

In a saucepan over low heat (or in the microwave on low power), heat milk with butter just until butter is melted. Set aside to cool to lukewarm.

Whisk flour and baking powder. Set aside.

In the bowl of an electric mixer, beat eggs 2 minutes. Gradually add sugar and beat on medium speed until mixture is thickened and lightens in color, 3–4 minutes. Beat in vanilla.

Reduce speed and blend in flour mixture just until combined. On low speed, beat in cooled milk-butter mixture.

Pour batter into prepared pan. Tap the pan a couple of times on the countertop to eliminate any air bubbles. Bake 23–26 minutes, until light golden brown on top and pick inserted in center is clean.

Cool 10 minutes, then run a thin knife around the edges of the cake to loosen. Cool completely before cutting. I find that cutting this with a plastic knife is easiest and keeps the cake from tearing. Store leftover cake at room temperature loosely covered.