Preheat oven to 160 °C (320°F) with the fan on and line an 8.5x4.5inch loaf tin.

In a bowl sift together your flour, cornstarch, baking powder and salt. Mix until well combined.

In a small bowl combine the warm milk and lemon juice. Mix until well combined and set aside.

In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until light and fluffy.

Add in the eggs one at a time, mixing well in between each addition.

Add in half of the milk/lemon juice mixture and mix until well combined.

Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined.

Add in the remaining milk/lemon juice mixture, and fold that in until just combined.

Add in the remaining dry ingredients and gently fold until just combined. Do not overmix.

Pour the batter into the loaf tin and bake for 1 hour, or until a skewer or butter knife comes out clean.

Allow it to cool for 15 minutes in the loaf tin.

In a small saucepan combine the sugar and lemon juice. Heat until the sugar is completely dissolved.

After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup.

Let the lemon loaf completely cool.

In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency.

Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional).