Try this tangy, zesty lemon loaf cake

• 240 g flour
• 1 t baking powder 
• ½ t bicarbonate of soda 
• ¼ t salt 
• 1 T, plus 1 t to garnish lemon or orange zest 
• 120 g butter, softened
• 200 g sugar 
• 3 free-range eggs 
• ½ cup lemon or orange juice 
• ½ cup milk 

For the icing:

• 65 g icing sugar, sifted
• 1/4 cup lemon or orange juice

1. Preheat oven to 180C. Grease a 22 cm loaf tin.
2. Sift all the dry ingredients into a bowl.
3. Beat the butter and sugar together in a separate bowl for 4 minutes.
4. Beat in the zest and eggs one at a time, then add lemon or orange juice.
5. Add the dry ingredients to the butter mixture, then beat in the milk.
6. Spoon the batter into the loaf tin, smooth the top and bake for 1 hour or until golden and cooked through.
7. Cool, then remove from the tin.
8. To make the icing, beat the icing sugar and juice together until smooth.
9. Spoon the icing over the cooled cake and sprinkle with zest.

Cook's note:

• The amount of lemon juice in the batter is my preference. You can bring it down to ¼ cup of lemon or orange. 
• As for the icing, it is supposed to be a very runny icing (a drizzle actually). What you are seeing on the recipe image is when the icing has settled/hardened. It is not supposed to be a thick spreadable icing. But if you prefer your icing thicker, you can add more sifted icing sugar if you'd like a firmer drizzle.

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