• Before you begin, spray your loaf pan with cooking spray or grease it with oil or unsalted butter. Line the base and long sides of the greased loaf pan with parchment paper.
• Preheat the oven to 180°C Fan.
• In a large bowl, combine the vegetable oil, eggs and sugar and whisk until combined and sugar dissolves.
• In a separate bowl, mix sourdough starter discard and milk. Then add the mixture to the eggs alongside the zest of a lemon and poppy seeds and stir to combine.
• In another medium bowl, mix the dry ingredients: flour, baking powder and salt. Fold the flour mixture into the wet ingredients, taking care not to overmix. Pour the cake batter into the prepared pan.
• Bake the sourdough lemon cake for 45-50 minutes in the centre of the oven. The top of your cake should have a cracked dome and the edges deep golden brown. To check if the cake is ready, insert a wooden skewer or a toothpick into the centre. It should come out clean.

Lemon Drizzle

• Whilst the cake bakes, mix the lemon juice with caster sugar in a small bowl. Mix for a minute or so, until sugar dissolves and set it aside.
• Make small holes in the warm cake using a wooden skewer or a cocktail stick. Spoon the Lemon drizzle all over, ensuring it soaks into the holes. This will make the cake extra moist and give it more of that lemony zing. Leave it to soak up for 20 minutes. Then take the loaf cake out of the pan and place it on a wire rack and let the cake cool down.

Lemon Glaze

• In the meantime, make the lemon glaze by mixing the powdered sugar with lemon juice until you have icing of drizzleable consistency. Add a little bit more lemon juice or water to loosen if needed. Once the cake is at room temperature, drizzle the glaze all over the top of the cake and let it set completely before slicing!