Preheat the oven to 200C/400F. Line a loaf pan with parchment paper and set aside.
In a mixing bowl, add your self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
Transfer the batter into the lined loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.
TO STORE- Store lemon loaf at room temperature in a sealed container for up to 5 days. You can also refrigerate it, which will keep fresh for up to 10 days. TO FREEZE- Place the loaf in a freezer-friendly container and store it in the freezer for up to 6 months. You can also freeze individual slices and keep them in ziplock bags.