This is one of the all-time classic simple cakes that has been enjoyed for generations. Originally the cake was made with a pound each of butter, sugar, eggs and flour – hence its name.

Ingredients: (Serves 8)

• 200 g/7 oz butter, at room temperature
• 320 g/11 oz caster sugar
• 6 eggs
• 280 g/10 oz self-raising flour
• 4 tablespoons milk
• 1 teaspoon vanilla extract
• Icing sugar, to dust

Method:

Preheat the oven to 180ºC/350ºF/Gas 4. Grease a 22-cm/9-inch round cake tin, then line the bottom with greaseproof paper.

Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Sift the flour over the mixture, then fold in. Stir in the milk and vanilla.

Spoon the cake batter into the prepared tin and smooth the top with the back of the spoon. Bake for about 1 hour or until risen and golden and a skewer inserted in the center comes out clean. Leave it to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Before serving, dust lightly with icing sugar.