Preheat the oven to 180℃ and line your loaf tin with baking spray and baking paper ensuring there is a little overhang to help the cake come out later.

Sift the dry ingredients once or twice to ensure there are no lumps and set aside.

In a large mixing bowl, add the butter (which must be at room temperature) and sugar. Beat until creamy and pale. Add the eggs one at a time beating well between each egg. Add the vanilla after the eggs have been beaten.

We now add the dry ingredients in 3 parts alternating with the milk. Beat the batter well between each part to ensure it is combined thoroughly. Scrape down the sides at the end and fold together with a spatula to ensure everything is combined. Pour into the prepared tin and pipe some room temperature butter over the top for that quintessential pound cake crack on the top.)

Pop the cake into the preheated oven and bake for 50-55 mins until a tooth pick inserted in to the center comes out clean. Do not over bake the cake as it will dry out in the process. Once the cake is baked it should be left to cool for atleast an hour. Remove from the tin, slice and serve.