Please could someone translate the measures in this recipe?

[Phase2]

I have found a recipe but can't work out what a stick is or what type of flour. Is anyone familiar and would be ok to help me out?

Cups , sticks, flour are confusing me. I'm guessing powdered sugar is icing sugar.
And yes I could google but I trust people who might bake often etc, thank you to anyone who does know!

I'd probably use self raising as cake flour
A stick of butter is around 110/113g according to Google
Powdered sugar is icing sugar

It’s an American recipe. 1 stick of butter is 4 oz (113g). I van’t remember the cup equivalents - just have a set of US cups from when we lived there - but Google is probably your friend.

Google is faster tbh
Looks like an American recipe. They don't have self raising and use all purpose flour and raising agent. I'm guessing cake flour has raising agents already

1 cup of butter is 240g.
Cake flour is normal plain flour - there is baking powder for the raising agent.

Apparently cake flour hasn't got raising agents either

Cake flour is NOT self-raising. Plain flour will probably do fine but there are suggestions online for additives etc that might help to imitate the different texture of cake flour.

Think if it like granulated vs caster sugar - more about texture and mixing properties than composition..

This might help with the amounts:

Thank you everyone. I'm fascinated by the cake flour! Maybe I can order some from Amazon.
Baking this is a bit daunting, it's the icing style my mum wants so I tried to find a recipe rather than an insta post!

Might be easier - if you are not an experienced cook - to find a UK blueberry / lemon cake recipe, as that will be tested with UK ingredients and measurements.

That's why I skip American recipes

You could always use just the icing part of the recipe - or it’s a very standard buttercream recipe so you could use a UK one and add the flavourings.

it's an American recipie, they sell 'sticks' of butter which I think are about a 1/4 of one of 'our' blocks
Look for a US/Metric converter on Google

If it's the icing she particularly wants, do as pp said and use a UK recipe for the cake itself, the American icing recipe is fairly straightforward so you could make this. Try Pinterest for ideas.

use self-raising!

Cake flour UK equivalent is plain flour with cornflour added - 100g plain plus 20g cornflour is a cup (120g)
Sift it 3 times to ensure fully mixed and for the lighter air quality when baking cakes.
The conversion chart already posted is essential as cups of different ingredients are different weights and UK cups are different to US cups. Same with liquids - US pint 473mls (16 fluid ounces) UK is 568ml (20)

ETA a 227g block of butter is 2 sticks. Some UK butters are sold at 227g others are 250g.

@Phase2 Don't use self raising flour in cake recipes unless they specifically say SR Flour, it's used for scones, biscuits etc and if a recipe adds baking powder too there will be too much and it can make cakes bitter tasting.

@AquaFurball has it right. Definitely don't use self-raising flour (which does exist in the US).

I reduce baking powder ever so slightly when using American recipes, I would put a pinch or 1/8 of a tsp less.

This is so helpful. I did find a UK recipe but it was cream cheese frosting, and no lemons 😀. I usually bake from Mary Berry or some old inherited 50s cookbook, but am thrown by this.
Flour rabbit hole activated 😁

@Phase2 try finding a british recipe like this one. https://www.bbcgoodfood.com/recipes/lemon-curd-blueberry-loaf-cake

@Phase2 wait till you read a recipe asking for a cup of butter!!!! usa recipes are a nightmare!

This site has calculators for most ingredients and to/from any units you want:
https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

This.

American recipes are very inaccurate.

Buttercream recipe is twice the icing sugar to butter, so 250g butter (warm room temp, slightly softer) and 500g icing sugar. Soften the butter by beating it alone first. Use a tablespoon or two of milk to get the consistency you want.
For that amount of buttercream, I'd use the zest of 3 or 4 lemons plus juice of 1 - add before milk

Flour is a tiny bit trickier but the butter conversion is very easy with Google.