Custard Pound Cake (Old-Fashioned)

Simple, old-fashioned and delicious - this custard lb cake takes less than 10 minutes to whip up in the mixer. Serve simply dusted with icing sugar.

1 cup caster sugar
¼ cup custard powder
4 eggs
butter (200 g)
1½ cups all-purpose flour, unbleached
1½ tsp. baking powder
confectioners' sugar, to dust

Preheat an oven to 340°F (170°C/150°C fan, Gas Mark 3). Grease and line the base and sides of a 20 cm cake tin.

In a stand mixer, or using hand-held beaters, mix caster sugar, custard powder and eggs for 3 minutes until pale. Melt butter in a saucepan until hot. With the mixer running, pour into mixture and beat until combined. Fold through flour and baking powder. Pour into prepared tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean.

Dust with icing sugar to serve.

Makes 12 servings.

Cook's Notes: For an old-fashioned decoration, set a paper doily on top of the cake and dust lightly with icing sugar. Carefully remove the doily to reveal the pattern.