Zest and juice a whole lemon. You'll need some of the juice for the cake and some for the icing

Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another

Mix the wet into the dry and stir until smooth

Pour into the tin and bake 30 - 35 minutes for a cake tin and 40 - 45 minutes for a loaf tin or until a skewer inserted in the middle comes out clean

Let cool in the tin for 10 minutes before turning out onto a wire rack

To make the glaze add 1 & 1/2 tbsps lemon juice into the icing sugar and mix until combined. Add more lemon juice or water a few drops at a time to thin down to your desired taste and consistency

Drizzle over the cooled cake. The cleanest way is to put some parchment paper or clingfilm underneath the cooling rack then once the glaze sets you can just throw the paper away

Slice and enjoy!