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1
Position oven rack in the center of your oven and preheat to 350 degrees.
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2
Melt the 1 Tbsp butter and brush the entire inside of a 12 cup Bundt pan.
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3
Put the 3 Tbsp flour into the pan and roll the pan around to distribute the flour; use more flour if necessary and knock out excess flour when pan is completely coated.
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4
In a medium bowl mix flour, baking powder and salt; set aside.
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5
Using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
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6
Add egg yolks and beat on low speed until smooth.
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7
Stop mixer and scrape down the bowl and paddle.
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8
On medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
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9
Stop mixer and scrape down again.
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10
On your mixer's lowest speed add half the flour mixture and mix until just combined.
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11
Add milk and mix until just combined.
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12
Add remaining flour and mix until just combined.
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13
Stop and scrape down bowl and paddle (last time).
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14
Add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
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15
Spoon batter into Bundt pan and spread it evenly.
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16
Run a knife through the batter to get rid of any large air bubbles and gently knock the pan on your counter a few times.
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17
Bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
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18
Cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
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19
Cake keeps at room temperature for 3 days or may be frozen.
