Shortcake Sheet Cake

Directions

1. 1
   Preheat oven to 350°F. Generously grease a 15 1/2 x 10 1/2 x 1 inch pan.
2. 2
   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.
3. 3
   Whisk flour and baking powder. Set aside.
4. 4
   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.
5. 5
   Reduce speed and blend in flour mixture just until combined. On low speed, beat in cooled milk-butter mixture.
6. 6
   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.
7. 7
   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.