Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") with baking / parchment paper. (Note 4)

Batter - Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.

Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.

Cool & glaze - Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.

Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)