Step 1

Preheat oven to 170C. Grease and line a 13cm x 24cm loaf tin with baking paper.

Step 2

In a food processor, blitz sugar and eggs for 2 minutes. Meanwhile, melt butter in a small saucepan until hot. With the motor running, pour the hot melted butter into the food processor, followed by lemon zest and juice. Remove the lid and sift in the flour and baking powder. Pulse until just combined, making sure there are no floury lumps.

Step 3

Pour batter into prepared tin. Bake for 50 minutes until a skewer inserted into the centre comes out clean.

Step 4

Allow to cool in the tin, then turn out the cake and place on a serving board. Combine icing sugar with just enough lemon juice to make a spreadable consistency. Spread over cooled cake, allowing it to trip down the sides.