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Grease and flour a 2 lb (900g) loaf tin.
Preheat the oven to 170°C (340°F) or Gas Mark 4 (150°C for fan-assisted ovens).
In a large bowl, whisk together the eggs, oil, vanilla extract, and sugar until combined.
Add the lemon zest and mix in.
Sift in the self-raising flour, baking powder (if using), and salt. Whisk until the batter is smooth.
Pour the batter into the prepared loaf tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it rest for 10 minutes before removing it from the tin.
Poke holes all over the top of the cake with a skewer.
Mix the lemon juice and sugar together until the sugar has dissolved, then pour this over the cake, allowing it to soak in.
Once the lemon drizzle has been absorbed, make the icing by mixing powdered/icing sugar with a little lemon juice until you have a pourable consistency. Drizzle this over the top of the cake.