Do you know why it's called a pound cake?

Today is international pound cake day and we have been busy making our own pound cake in the kitchen over the weekend ready to devour for eleven's when Nanny arrives.

My youngest and l were discussing flavours to make to which as you can see the sprinkles and buttercream icing won. I was wanting a lemon glaze but as a walk to the shops to get some lemons was not his radar we went with the sprinkles in the cupboard and have gone for a 'funetti' pound cake.

But do you know why in the US it's called a pound cake? (in the UK we call them loaf cakes)

because each of the main ingredients, sugar, flour, butter, eggs weighed 1Ib.

Then you would add your flavour of choice.

Very simple to make. See the recipe below

Funetti Pound Cake

Prep time: 10 minutes                    Cook time: 1 hour                 Makes: 7 servings

Ingredients

200g of Butter- room temperature and cubed.

200g of Caster sugar

200g of Self raising flour 3 Eggs

2 tbsp of Milk

1 tbsp of Vanilla extract

1 tsp of Baking powder

250g of Icing sugar- sieved

150g of Butter - room temperature and cubed

2 tsp of Vanilla extract

Equipment

Mixing bowl

1ib loaf tin

Greaseproof paper

Spatula

Electric whisk

Spoon

Aluminium foil

Spoon

Method

1. Preheat the oven to 180C

2. Grease the loaf tin with the butter and line with the greaseproof paper.

3. In the icing bowl place the sugar, butter and cream together with the whisk.

4. Slowly add the flour, baking powder and as the ingredients combine add the milk, vanilla extract and eggs. Continue to whisk until all the ingredients are combined.

5. Use the spatula to scrape down the edges the mixture form the bowl and fold into rest of the mixture.

6. Using the spoon, pour the mixture into the prepared loaf tin and place in the oven and bake for 1 hour. Continue to check how the cake is baking. If the top is starting to brown cover with the foil, making a tent. This will stop the browning on top of the cake.

7. Once baked, check the cake by placing a skewer in the centre. If comes out clean the cake is baked and ready to cool.

8. Leave the cake in the loaf tin to cool for 10 minutes before placing on cooling rack and allow to cool completely.  (I like to serve mine warm with a cup of tea. )

9. Begin to make the buttercream icing by placing the butter, icing sugar and vanilla extract into the mixing bowl and whisking together. When combined spread the icing over the top of cooled cake and go crazy with the sprinkles. Store in the fridge until ready to serve.

10. Serve when ready.

11. Enjoy!.