• Preheat oven at 350
• Grease loaf tin and set aside.
• Sift flour, baking powder, baking soda and then add salt and set aside.
• You will need to use your mixer to beat and mix all ingredients.
• In a large mixing bowl beat butter for 2 mins.
• Gradually add sugar and beat for a further 2 mins
• Add eggs one at a time, beating each time until thoroughly mixed with ingredients
• Add half of the flour mixture and half of cream and mix thoroughly.
• Repeat until all of the flour mixture and cream has been added.
• Add lemon juice slowly mixing thoroughly until all is incorporated.
• Add lemon zest and mix thoroughly.
• Pour mixture in loaf tin and bake in middle of oven for 50-60 mins.
• Once your cake has risen and is golden brown, test to ensure your cake is completely cooked by dipping a cake tester (a thin knife will do). Your cake is cooked once the cake tester is clean once removed.
• Once you can handle the cake remove from the tin and place on a wire rack to cool.
• Begin with icing once the cake has completely cooled.

Glaze

• Place powdered sugar into a small mixing bowl.
• Add half of the lemon juice and mix with a fork.
• Once thoroughly combined add the other half of the lemon juice.
• With a spoon liberally drizzle icing over the cake, the glaze should drizzle down the side of the cake easily, but if your glaze appears a little too thick, add a little water to help the consistency.
• Once you have done with drizzling your icing, top with zest strips.