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Preheat oven to 170°C / 340°F. Grease or line a medium loaf tin.
In a large bowl, mix together the custard and self-raising flour until smooth and well combined.
Add the lemon zest, lemon juice and optional sugar, then gently mix until just incorporated. Do not overmix.
Spoon the batter into the prepared loaf tin and smooth the top.
Bake for approximately 35 minutes, or until golden and cooked through.
Allow to cool slightly before glazing.
For the glaze, mix icing sugar with lemon juice until smooth. Pierce the cake with a skewer once out of the oven and still hot, then drizzle over the cake.