Lemon loaf with lemon icing

Instructions

1. Place the sugar and lemon zest in a bowl and stir to combine well to infuse. Add the softened butter, combine well, then stand at room temperature for 1 hour.
2. Preheat a fan-forced oven to 160˚C. Lightly grease a loaf tin and line the base and sides with baking paper, leaving the sides overhanging.
3. Add the vegetable oil to the butter and sugar mixture and whisk together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice until just combined.
4. Sift in the flour, baking powder and salt and stir until just combined. Add the milk and whisk until smooth.
5. Pour the mixture into the lined tin and bake for 40–50 minutes or until a skewer withdraws clean. Remove from the oven, stand in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. For the lemon icing, combine the icing sugar and lemon juice in a bowl until smooth. Drizzle over the cooled cake, stand for 10 minutes, then slice and serve.