Ingredients
- 225g softened butter
- 350g caster sugar
- 3 large free-range eggs
- 175ml milk
- 2 tsp vanilla extract
- 350g plain flour
- 1/2 tbsp baking powder
- 1/2 tbsp bicarbonate of soda
- 1/2 tsp salt
- 500g icing sugar
- 1 tsp vanilla
- 50ml water
With the unexpected viral popularity of this recipe, I retested and made some improvements. Hopefully, it’s a bit easier to follow when written down!
Cake…
- 225g softened butter
- 350g caster sugar
- 3 large free-range eggs
- 175ml milk
- 2 tsp vanilla extract
- 350g plain flour
- 1/2 tbsp baking powder
- 1/2 tbsp bicarbonate of soda
- 1/2 tsp salt
Icing…
- 1 tsp vanilla 500g icing sugar
- 1 tsp vanilla
- 50ml water
Beat your butter and caster sugar together until fluffy. Add your eggs one at a time and follow with your milk and vanilla. Fold in your plain flour, baking powder, bicarbonate of soda and salt until it is a smooth batter.
Grease and line a baking tray (I’ve gone for the classic rectangle). Pour it in and smooth it. Bake in a preheated oven at 180°C/350°F/gas 4 for 40-45 minutes or until the cake is golden.
For the icing and mix your icing sugar and vanilla and slowly start to add the water. It should be just enough water to make a thick pourable glaze but feel free to hold back from using all of it or loosen it with more if you need to.
Drizzle over the cake, once it’s cooled, letting it drip down the sides. This is proper food porn, isn’t it! Finish with sprinkles and you have nostalgia extraordinaire!