Step 1

Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.

Step 2

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.

Step 3

Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.

Step 4

Add lemon zest, lemon juice, baking powder, salt and half of the flour. Start to mix on a low speed.

Step 5

Then add remaining flour and milk. Mix on low speed until cake batter is smooth and creamy (but try not to over mix). It will be very thick.

Step 6

Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 5 minutes or until a skewer inserted into the middle of the cake comes out clean or with just a few moist crumbs. If your cake is very brown after 50-60 minutes, loosely cover the top with aluminium foil.

Step 7

Leave cake to cool completely on a wire rack.

Step 8

Lemon glaze icingAdd icing sugar to a medium-sized bowl. Add 1 tablespoon of lemon juice and stir. If needed, add extra tablespoon of juice. You’ll want the icing to be fairly thick.

Step 9

Spoon icing all over the top of the cake. Sprinkle over lemon zest. Cut into thick slices to serve.