This classic's name hails from its ingredients – a pound each of butter, sugar and flour. This one gets a delicious crumb makeover.
455g (1 pound) unsalted butter, at room temperature
2 cups (1 pound) caster sugar
finely grated rind of 1 orange
2 tsp vanilla extract
¼ tsp salt
3 cups (1 pound) plain flour
3 tsp ground cinnamon
¾ cup pure icing sugar, sifted
1 tbsp milk, plus extra if needed
Cinnamon crumb mix
45g butter, melted
2 tbsp brown sugar
1 tbsp raw sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
⅔ cup plain flour
1. To make the cinnamon crumb mixture, combine all of the ingredients in a bowl. Set aside.
2. Preheat your oven to 170°C. Grease and line a 24cm cake pan.
3. Using an electric mixer, beat the butter, sugar, orange rind and 1 tsp vanilla extract together until thick and pale. With the mixer on medium speed, beat in the eggs, one at a time, until combined, scraping down the sides of the bowl as you go. Turn the mixer to low speed and add the salt, then the flour in thirds, mixing until just combined.
4. Pour half the cake batter into the cake pan. Sprinkle with half the ground cinnamon, then one third of the crumb mix. Pour over remaining batter. Sprinkle with remaining ground cinnamon and crumb mixture. Bake until a skewer inserted into the middle comes out clean, about 80 minutes. Remove from oven and allow to cool completely.
5. Whisk the icing sugar, milk and remaining vanilla extract in a bowl and drizzle over the cooled cake.