Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan with parchment paper.

Add all the dry ingredients (flour, sugar, baking powder, lemon zest and salt) to a large mixing bowl. Mix until combined. Add all the wet ingredients (milk, oil, lemon juice and vanilla) and mix until combined. Avoid overmixing the batter. Some lumps are fine as long as they aren't lumps of dry flour.

Pour the lemon cake batter into your prepared loaf pan.

Bake the cake for 55 minutes to 1 hour or until you can insert a toothpick in the middle and it comes out clean. Keep the cake in the loaf pan.

Add the sugar and lemon juice to a small saucepan over medium heat.

Stir the mixture until the sugar has completely dissolved. This should take 1-2 minutes. Set aside until your cake is ready.

When the lemon cake is still warm from the oven, use a long skewer or toothpick to generously poke holes in the cake.

Pour the lemon syrup over the warm cake. Allow the cake to cool in the loaf pan.

Add all the ingredients to a medium bowl and mix until smooth. Add more lemon juice for a thinner icing or more sugar for a thicker icing.

Remove the lemon cake from the loaf pan. Drizzle the icing over your cooled cake.

If desired, just before serving, top the cake with fresh berries and lemon zest. Use a sharp to slice your cake and enjoy!

Store leftover cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.