1. Preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line a 2lb loaf tin.
2. Put your sponge ingredients into a large bowl and whisk together for 1-2 minutes until all combined and smooth.
3. Pour the mixture into the prepared loaf tin and bake for 45-50 minutes until golden and a skewer inserted into the centre of the cake comes out clean. – if your cake starts to brown to much cover loosely with some foil.
4. Whilst the cake is baking make the drizzle by combining the lemon juice and sugar together and once your cake is baked pour over the drizzle and leave to soak into the sponge and cool in the tin.
5. Once your cake is cooled, make the icing, mix together the icing sugar and water until you have a smooth pourable consistency, add some more water if your icing is too thick.
6. Drizzle the icing over the top of your loaf and for a nice finishing touch sprinkle over some lemon zest.

Shelf Life- Store in airtight container for up to 5 days