Preheat oven to 175°C fan, and line a 2lb loaf tin with grease proof paper or a loaf liner. Set aside.

Zest the oranges and add the orange zest into a bowl along with the sugar, rub with your fingers to combine.

Sift in the flour and baking powder. Mix to combine.

Add in the oil, milk and orange extract. Mix to combine.

Pour the batter into the lined tin and level off with the back of a spoon.

Cut some butter into a strip and lay in the middle of the batter, don’t press it down (see photo for reference).

Place the loaf into the middle of the pre-heated oven and bake for 45 minutes. After 40 minutes, check on the loaf to make sure it’s not burning. To check to see if the loaf is fully baked, insert a skewer down the middle of the loaf. If it comes out clean, the loaf is ready to take out the oven. If the skewer has some batter on it, the loaf isn’t cooked and needs a little bit more time.

Remove the baked loaf from the oven, place the tin on a wire rack and allow the loaf to cool in the tin. This will take a few hours.

In a small bowl, add in the icing sugar and orange juice. Mix to combine and until smooth. You want the consistency to be thick, but runny and easy to drizzle. You may need to add more orange juice

Stir in some orange zest (optional).

Drizzle the icing over the top of the loaf and allow it to drip over the sides of the cake. Allow to stand at room temperature to crust over (the icing will be dry to the touch when set).

Use a sharp serrated knife to cut the loaf into slices, tuck in and enjoy!