Preheat oven to 160°C (320°F).
Line a loaf pan with parchment paper.
Beat the eggs and sugar together until light and slightly fluffy.
Add melted butter and vanilla, mix well.
Add flour and mix until smooth (no lumps).
Gradually pour in the warm milk, mixing continuously.
The batter will be very liquid — that’s normal.
Pour the batter into the prepared pan.
Bake for 60–75 minutes until the top is golden and the center is set but slightly jiggly.
Let it cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar before serving.
✅ Tips
The cake sets as it cools — don’t worry if it looks soft when hot.
For extra flavor, you can add lemon zest.
Use whole milk for the best creamy texture.
If you’d like, I can also give you a chocolate or coconut version
