• In a bowl, whisk together the caster sugar, freshly squeezed lemon juice, and oil.
  
• Now add in milk and vanilla extract and whisk for few seconds.
  
• Now sift in all-purpose flour, cornflour, baking powder, and salt to lemon oil mixture. Do not use an electric hand mixer for mixing the flour mixture. Fold in the sifted dry ingredients with a spatula using the cut and fold method until just combined.
  
• Finally, add in freshly grated lemon zest and gently mix to the lemony cake batter.
  
• Meanwhile, preheat the oven at 180 C. Then, grease and dust the loaf pan with butter and flour. Line the loaf pan with parchment paper and transfer the cake batter. Now gently tap the pan on the kitchen counter to free it from air pockets.
  
• Bake it for 40 minutes or until the inserted skewer comes out clean. Transfer it onto a cooling rack until it is completely cooled.
  

LET’S SEE HOW TO GLAZE THE CAKE

• In a bowl, add confectioners ( icing sugar ) sugar and add two teaspoons of milk, a teaspoon of lemon juice, and a drop of lemon food colouring gel.
  
• Mix the glaze well. If it is too thick, add milk or lemon juice and adjust the consistency to your preference and pour over the lemon cake evenly.
  
• Let the glaze set for few minutes for a perfect finish. Finally, garnish it with lemon slices and few mint leaves.
  
• Slice and serve for an evening cuppa coffee or milk or serve as a dessert for parties and gatherings.