In a small saucepan heat the milk over medium high heat. Tear 3 of the fresh bay leaves into a few pieces and add to the milk. Heat the milk just until hot, but before it simmers. If the milk comes to a simmer or boil, the volume might be reduced.
When the milk is hot, remove from the heat, cover, and let steep for 30 minutes.
Preheat the oven to 350°F. Line the bottom of an 8" or 9" spring form cake pan with a piece of parchment paper. Spray the inside with non-stick spray and set aside.
In a stand mixer fitted with a paddle attachment, combine the eggs and sugar. Whip on high speed for about 5 minutes until the egg mixture is pale yellow and very thick. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Then, add the dry ingredients to the mixer and beat on low just until combined.
To rewarm the milk before adding to the batter, remove and discard the bay leaves. Cut the butter into small pieces and add to the milk. Heat the milk just until it is hot and the butter melts. Do not let it boil or simmer.
With the mixer running on low speed, slowly drizzle in the hot milk, stopping a few times to scrape down the sides of the mixer. Continue mixing until all of the milk has been added. Scrape down the inside of the mixer to make sure the batter is smooth and completely combined.
Pour the batter into the prepared cake pan. Arrange the remaining bay leaves decoratively on top of the batter. Bake for 40 to 50 minutes until done. An 8" cake will take longer to bake than a 9" cake. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
When the cake is done, set it on a rack to cool briefly and then remove from the pan and cool completely. To serve, dust the cooled cake with powdered sugar and enjoy!