Step 1

Preheat the oven to 350°F (180°C) then butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside

Step 2

Combine the cake flour, sugar, baking powder and salt in the bowl of an electric mixer. Mix for 2-3 minutes.

Step 3

On medium speed, add the room temperature butter and mix until the butter has broken up into pieces throughout the flour. You're looking for the texture of coarse breadcrumbs.

Step 4

In a separate jug, whisk together the eggs, vanilla, and the milk.

Step 5

Add the wet ingredients into the flour and continue mixing on high speed until fully incorporated.

Step 6

Lastly, pour in the sprinkles and stir until JUST combined. The sprinkles can bleed so take care not to mix too much. Transfer the batter into the prepared loaf pan.

Step 7

Bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. (mine took 70 minutes)

Step 8

Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds.

Step 9

Once the cream cheese is soft, whisk in the powdered sugar, milk, and vanilla until a smooth glaze is formed.

Step 10

Pour the glaze over the cake allowing it to drip down the sides. And because we have come this far add a few more sprinkles on top.

Step 11

Store the pound cake in an air-tight container at room temperature for up to 3 days. It will also freeze really well for up to 6 weeks.