Step 1

Preheat the oven to 170C/325F. Line a loaf tin with a loaf liner.

Step 2

Mix the vegetable oil and sugar together in large bowl. Add in the lemon zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.

Step 3

Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).

Step 4

Take out of the oven. Mix together the caster sugar and 2 tbsp of the lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.

Step 5

Once cool, remove from the tin and remove the loaf liner.

Step 6

Place the icing sugar in a bowl and add half of the remaining lemon juice. Stir with a whisk until combined. Add more lemon juice as required until you have a thick drizzle.

Step 7

Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.

Step 8

Cut into slices and serve.