In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.

Add the vanilla and then beat in the eggs one at a time. You may need to scrape down the sides of the bowl and the beaters.

Add the lemon zest then beat in the flour and baking powder.

Finally add the milk and mix until the batter is smooth.

Divide the batter between the holes in the mini loaf tin.

Don't fill them any more than ⅔ of the way. If you have any leftover batter, use it to make cupcakes (they take about 20-25 mins to bake).

Bake the loaves for 30-35 minutes or until a cake tester comes out clean.

Leave them to sit in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Meanwhile make the icing.

Mix the lemon juice into the icing sugar until it reaches drizzle consistency. If it's too thick, add a little water.

Drizzle the cooled cakes with icing and leave it to set for about 10 minutes.