Easy vanilla pound cake

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Nutrition and extra info

  • Vegetarian

    • Nutrition: Per serving

  • kcal478
  • fat23g
  • saturates14g
  • carbs62g
  • sugars43g
  • fibre1g
  • protein5g
  • salt0.46g
  • Ingredients
  • Method

    • Ingredients

  • 200g unsalted butter, softened

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g caster sugar
  • 3 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 1 tbsp vanilla paste / ½ vanilla pod seeds

    • For the icing

  • 125g icing sugar
  • 1 tbsp vanilla paste / ½ vanilla pod seeds

    • Method

    1. Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 – 45 mins.

    2. Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water – you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it’s fine if it drips down the edges. Allow to set and then slice. 

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