Step 1

Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

Step 2

Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer

Step 3

Add the eggs and vanilla extract, and whisk in until smooth

Step 4

Whisk in the flour gently until fully combined

Step 5

Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully

Step 6

To make the buttercream, mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results

Step 7

Put the buttercream into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula

Step 8

Decorate with sprinkles, if using

Step 9

Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months