Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.

Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it if using an electric hand whisk).

Spoon your mixture into your loaf tin and ensure its nice and evenly flat.

Bake for around 45-50 minutes until golden (remember never to open the oven until you think it's definitely done). To check it's cooked, insert a skewer and if it comes out clean, it's done!

Leave to cool in the tin for a good 30 minutes before lifting out onto a cooling rack.

Whilst the cake is cooling, make your buttercream. Start by adding your butter to a bowl and cream it together until paler in colour. This can be done by hand or with an electric hand whisk. Note: the colour won't change if using hard margarine instead of butter.

Once creamed, gradually add your icing sugar - it seems like a lot but it will all incorporate itself. You can always add this in stages to avoid it flying out everywhere.

Add your vanilla extract and mix once more until thick.

To decorate, spread your buttercream all over your cooled cake. Then sprinkle with colourful sprinkles.

Enjoy!