This is the “pound” cake recipe that we’ve used in our family for always! I remember my Nani making it, my mum making it. It’s like a standard bake. I usually do it as a loaf, but I had a project in mind so did it as a round 😉 Watch the reel here

I don’t own nor invented this recipe, I always double this recipe as I did in the video (measurements already doubled on there).
You will need:
125g butter
1 tblsp oil
3/4 cup castor sugar
3 large eggs
2 & 1/2 tsp baking powder (if you double it, only use 4tsp)
1 & 3/4 cup flour
2/3 cup milk
1 tsp vanilla essence

Beat the butter, oil and castor sugar until light and fluffy. Add the eggs and beat again after each addition.
Sift the flour and baking powder together in a bowl.
Add the vanilla essence to the milk.
Now alternate adding the flour and milk into your batter, beating between each edition. You can do it in 3 batches.
Pour into a greased (and lined if you want) loaf-shaped baking tin and bake in the oven until it turns a golden brown on the top and cracks. Test it to make sure it’s done by inserting a clean skewer or knife into the cake, if it comes out clean, it’s done!
Take a deep breath in to smell how delicious your kitchen smells.
Take the loaf pans out and place on a cool surface for a while.

When cool to the touch, turn over to release your cake. (You can run a knife along the inside edges if you want to make sure it won’t stick)
Let it cool completely on a wire rack.

Decorate as desired. We simply slice and enjoy!
P.S. Quick tip: Always slice cake with a serrated knife