Carla Hall cooks up a fan’s favorite!

4 large eggs (room temperature)
1 and 3/4 cups granulated sugar
6 tablespoons unsalted butter (plus more for greasing)
1 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour (plus more for dusting)
2 teaspoons baking powder
1 and 1/2 teaspoons Kosher salt
1 and 1/2 cups buttermilk
2 teaspoons vanilla extract

Preheat the oven to 350ºF. Grease a bundt pan with butter and lightly dust with flour, tapping out any excess flour. Line a baking sheet with a baking rack and set aside.
In a standing mixer fitted with a whisk attachment, beat together eggs and sugar until light and fluffy, about 3-4 minutes. Set aside.
In a small saucepan over medium heat, melt butter. Stir in milk and vanilla extract and cook until warmed, but not boiling, about 2 minutes.
With the mixer on low, slowly pour the warmed milk mixture into eggs and sugar, mixing until thoroughly combined.
In a large bowl, whisk together the flour, baking powder and salt. With the mixer on low, gradually add the flour, mixing until just combined. Remove the milk cake batter to the prepared bundt pan. Place in the center rack of the preheated oven and bake until an inserted toothpick comes out clean, about 40 minutes. Remove and allow to cool for 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk and the vanilla extract. Set aside.
Invert cake onto the prepared baking sheet and carefully remove the bundt pan. Set aside to cool. Line the empty bundt pan with plastic wrap and when the cake is cool enough to handle, place the cake, upside down, back into the pan. Using toothpicks, poke small holes all over the bottom of the cake. Pour half of the buttermilk mixture over the cake, place cake and remaining buttermilk mixture in the refrigerator. Allow cake to soak for at least 2 1/2 hours. Remove the soaked cake from the fridge, invert the pan onto the baking sheet, remove the bundt pan, and poke holes all over the top of the cake. Pour the remaining buttermilk mixture over the soaked cake, slice and serve!
Tip: For a tasty twist, serve this cake with a dollop of whipped cream and berries!