Vanilla Bundt Cake

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 degrees F. Grease and flour the Vaulted-Dome Budnt Pan, tap out excess flour. Over a sheet of waxed paper, sift together the flour, baking powder, salt; set aside. In the bowl of an electric mixer, fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little a ta time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute. Reduce he speed to low and add the flour mixture in 3 additions, alternating with milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 60-75 minutes. Transfer the pan to a wire rack and let the cool upright in the pan for 15 minutes. Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours. Dust with confectioner's sugar just before serving. Serves 16.