Preheat oven to 350°F
In a medium bowl, lightly combine the milk, eggs and vanilla.
In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
Increase to medium speed and beat for 1 minute to areate and develop cake structure.
Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.