• Preheat oven at 180C fan
• Line a loaf tin with greaseproof paper
• Sift flour and set aside
• In a separate bowl lightly beat the eggs
• In your mixing bowl add softened butter, sugar and lemon zest and mix until pale and fluffy
• Turn down the speed and add about a fifth of the beaten eggs, combine well, then follow with 2 tablespoon full of flour and repeat until until all the egg is used. That should leave some flour left which you'l gently fold into the batter.
• Transfer the batter into your lined loaf tin
• Bake for 10 mins before turning down the heat to 165C
• Bake for about 30 mins more until a skewer comes out clean
• Once done, leave to cool completely on a wire rack before adding the royal icing

Royal Icing

• With egg white and lemon juice in a bowl sift in about half the icing sugar making a paste with a spatula
• Now sift in the remaining icing sugar and mix until you get soft peaks
• Once completely cool, turn over the loaf and peel away the greaseproof paper.
• Carefully drizzle the loaf with the lemon juice, making sure to soak the whole loaf
• Follow with the icing, letting it gently run down the sides.
• Leave to set for about 30 mins if you wish