1️⃣ Preheat your oven to 170°C (340°F). 🔥

2️⃣ In a bowl, mix the melted butter, 200 gr of sugar, and lemon zest. 🍋

3️⃣ Add the eggs, flour, and baking powder to the mixture and mix well. Then add the lemon juice and mix again. 🥄

4️⃣ Line your cake tin with baking paper and pour the batter, filling the tin about 2/3 full. 🍰

5️⃣ Bake for 30-40 minutes. You will know the cake is done when a knife comes out dry after pricking the cake. ⏳

6️⃣ Place the cake on a rack until it is tepid, then wrap it in cling film and let it cool. 🌬️

For the lemon icing:

7️⃣ Once the lemon loaf is at room temperature, prepare the glaze by mixing the icing sugar with the lemon juice. 🍋

8️⃣ Place a plate under the cooling rack and unwrap the loaf. Pour the icing over the loaf. 🍰

9️⃣ Using a knife or a spatula, even out the icing so that the surplus falls onto the plate. The goal is to end up with a thin icing layer. 🔪

🔟 Place the cooling rack back in the oven and bake for 8 minutes at 100°C (210°F) to dry the icing. The icing should now be silky to the touch. 🌟

If using syrup:

7️⃣ Place the lemon juice and sugar in a pan and bring to a simmer until the mixture becomes a syrup. 🍯

8️⃣ Poke small holes into the cake surface and pour the syrup over it. The syrup will add moisture and even more lemon flavor to the cake! 🍋