- Preheat the oven to 180ºC
- Beat the eggs and the sugar until creamy, add in the oil and continue to beat until pale and thickened. Add in the milk and the lemon zest and then stir trough the flour.
- Pour the mixture into a greased and lined 24cm spring form tin and bake for 40 minutes until a skewer comes out clean.
- For the icing whip all the ingredients together until smooth- Allow the cake to cool before spreading over the icing.
- Serve on its own or with cream.