Ingredients:

  • 225g (1 cup/2 sticks) unsalted butter, softened, plus more for greasing the pan
  • 300g (1 1/2 cups) granulated sugar
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 teaspoon pure vanilla extract
  • 300g (2 1/2 cups) all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 240ml (1 cup) buttermilk, at room temperature
  • 120g (1 cup) powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C/Gas Mark 3). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then beat in the egg yolks. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – be careful not to overmix!
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the centre comes out clean with a few moist crumbs attached. Check for doneness around the 50-minute mark, as ovens vary.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Whisk together the powdered sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.