Easy vanilla pound cake

• unsalted butter↗200g g

  softened

• caster sugar↗200g g
• eggs↗3

  beaten

• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• whole milk↗3 tbsp tbsp
• vanilla paste↗1 tbsp tbsp

  / ½ vanilla bean seed

• icing sugar↗125g g
• vanilla paste↗1 tbsp tbsp

  / ½ vanilla bean seed

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line a 900 g loaf pan with parchment paper (my pan was 19 cm × 9 cm × 6 cm). Place all ingredients, except those needed for the glaze, into a large bowl and whisk using an electric whisk or wooden spoon until the mixture is smooth and homogeneous. Pour the mixture into the pan and smooth it evenly with the back of a spoon. Bake for 40–45 minutes.

2. 2

   After baking, let the cake cool and prepare the glaze. Mix the powdered sugar and vanilla paste with three tablespoons of water – you may need more, add gradually to achieve a thick glaze. Spread it over the top of the cake; it’s fine if it drips down the sides. Let it set, then slice.