Step 1

Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan with parchment paper.

Step 2

Add all the dry cake ingredients (flour, sugar, baking powder, zest and salt) to a large mixing bowl. Mix til there are big lumps. Add all the wet ingredients (milk, oil, lemon juice and vanilla) and mix until combined. Some lumps are fine!

Step 3

Pour the lemon cake batter into your prepared loaf pan.

Step 4

Bake the cake for 55 minutes to 1 hour or until you can insert a toothpick in the middle and it comes out clean. Keep the cake in the loaf pan.

Step 5

Add the sugar and lemon juice to a small saucepan over medium heat.

Step 6

Mix the mixture until the sugar has completely dissolved. This should take 1-2 minutes.

Step 7

While the lemon cake is still warm, use a long skewer or toothpick to generosly poke holes in the cake.

Step 8

Pour the lemon syrup over the warm cake. Allow the cake to cool in the loaf pan.

Step 9

Add all the ingredients to a medium bowl and mix until smooth. Add more lemon juice for a thinner icing or more sugar for a thicker icing.

Step 10

Remove the lemon cake from the loaf pan.

Step 11

Drizzle the icing over your cooled cake, allowing the icing to drip down the sides.

Step 12

Optional: Just before serving, top the cake with fresh berries and lemon zest.

Step 13

Store leftovers in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.