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Preheat the oven to 170°C (340°F) conventional heat (top/bottom heat). Grease and flour a 25 cm (10-inch) loaf pan.
Rub the lemon zest into the sugar with your fingers first to release the essential oils and intensify the lemon flavor.
In a large bowl beat the butter, oil, lemon sugar and vanilla paste for 3–4 minutes until light and creamy.
Add the eggs one at a time.
Add the flour, baking powder, and salt and mix.
Add the milk and mix just until combined.
Pour the batter into the prepared pan, smooth the top and bake for 55–60 minutes.
For the syrup: gently heat the lemon juice and powdered sugar until the sugar has dissolved.
As soon as the cake comes out of the oven, poke it several times with a skewer and pour the hot syrup over the cake.
Let the cake cool completely.
For the frosting: In a bowl whisk together the powdered sugar, lemon juice and milk.
Spread the frosting over the cooled cake and let it set.
Finish with a light sprinkle of freshly grated lemon zest, if desired.