1. Preheat the oven to 350°F (180°C). Line a loaf tin* (about 9×5 inches) with baking parchment and grease lightly. Set aside.

2. Add the sugar and oil to a large bowl and mix for a few minutes until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla paste and lemon paste and mix in. Mix the flour with baking powder and salt, then add it to the large bowl together with the lemonade and mix well. Transfer the batter to the prepared loaf tin and bake the cake for around 55-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for about 15 minutes, then lift out of the tin with the help of the baking parchment and let cool down completely on a wire rack.

3. Mix the confectioners’ sugar with the lemon juice for the glaze until well combined. Brush the cooled cake with the glaze and let dry before cutting into slices.