I crave classic birthday cake regularly, whether it’s a birthday or not. Rich, buttery-vanilla cake coated in vanilla frosting is a food memory that can make a so-so day an amazing day. Unfortunately, making an entire cake for just one slice is not reasonable or the best use of my time. Instead, I make a quick bread version of birthday cake. The smaller cake is a reasonable size, I can enjoy a slice or two anytime during the day, and is simple to make without constructing and frosting an entire cake. Another advantage of this recipe is as I get older and have fewer birthday parties, a birthday quick bread is a great size for just me and my immediate family of two. Enjoy the recipe this week or for an upcoming birthday. If you want it to be seasonal, just swap the rainbow colors for seasonal themed sprinkles. 

Birthday Quick Bread with Buttermilk Glaze
Makes 1 9×5-inch loaf

Ingredients
1 cup unsalted butter, room temperature
1½ cups sugar
4 eggs
1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
⅓ cup rainbow sprinkles
2 cups powdered sugar, sifted
¼ cup buttermilk

Directions 

1. Preheat the oven to 325°F. Spray a 9×5-inch loaf pan with baking spray and line with parchment paper, letting excess extend over the sides of the pan. Spray pan again.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, beating until combined. Beat in vanilla.
3. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low, then gradually add flour mixture to butter mixture, beating until just combined. Stop the mixer and fold in sprinkles using a rubber spatula. Pour batter into the prepared pan and spread evenly. 
4. Bake until golden brown or a toothpick inserted in the center comes out clean, about 1 hour. Let cool in a pan for 10 minutes. Using excess parchment as handles, remove bread from pan, and let cool completely on a wire rack. 
5. Meanwhile, in a medium bowl, whisk together powdered sugar, buttermilk, and a pinch of salt until smooth. Once the bread is cooled completely, generously pour the glaze on top and let it spill down the sides. Garnish with additional sprinkles if desired. Let glaze set before serving, about 10 to 15 minutes. Store bread in an airtight container for up to 3 days. 

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