Step by step method

1. To Make the Loaf

2. 1. Preheat the oven to 180°C. Grease and line a 22cm loaf tin with baking paper.
3. 2. In a large bowl, beat the Stork White Margarine and castor sugar together until light and fluffy.
4. 3. Add the eggs, one at a time, beating well after each addition.
5. 4. Sift in the self-raising flour and baking powder, then fold gently into the mixture.
6. 5. Stir in the lemon zest and milk, mixing until just combined.
7. 6. Pour the batter into the prepared loaf tin and smooth the top.
8. 7. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
9. 8. Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

10. To Make the Thick Lemon Glaze

11. 1. In a small bowl, mix the icing sugar with 1 tablespoon of lemon juice, stirring well.
12. 2. If needed, add a little more lemon juice, a few drops at a time, until the glaze is thick and spreadable (it should not be runny).
13. 3. Spoon the glaze over the cooled loaf, allowing it to drizzle slightly down the sides.
14. 4. Sprinkle the lemon zest over the top for a fresh, vibrant finish.