Preheat oven to 180°C

Mix oil and sugar in a bowl until well combined

Add eggs and lemon zest and stir mixture thoroughly until smooth

Add sifted dry ingredients (salt, flour, cinnamon) and fold into mixture gently until just combined

Fold in a whole small grated apple (coarse grated)

Pour into a greased 18cm diameter non-stick bundt tin

Cook in the centre of the oven for approximately 30 minutes or until a skewer inserted near the centre of the cake comes out clean.

Cool upside-down on a damp tea towel (keeping mixture moist facilitates release from cake tin)

Mix enough warm water and a generous pinch of cinnamon powder into the icing sugar to form a stiff but still wet icing able to slowly drip (test from end of spoon)

Turn out cake and allow to cool slightly before drizzling icing along the top and allow it to drip down the sides aesthetically