Prepare the pan and oven

• Preheat the oven to 175 °C.
• Grease and line the loaf pan with baking paper.

Rub the sugar with the lemon zest

• Combine the sugar and lemon zest in a bowl.
• Rub together with your fingertips until fragrant and sandy.

Cream the butter and sugar

• Add the softened butter to the lemon sugar and beat until pale and fluffy.
• Pour in the vegetable oil and beat again until fully incorporated.

Beat in the eggs

• Add the eggs one at a time, beating well after each addition.
• Mix in the lemon juice.

Make the batter

• Whisk the flour, baking powder and salt together in a separate bowl.
• Fold the dry ingredients into the wet mixture alternately with the milk, until just combined.
• Gently fold in the berries.

Bake the loaf

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake until golden and a skewer inserted in the centre comes out clean.

Cool the cake

• Leave the loaf in the pan for a few minutes.
• Turn out onto a cooling rack and let cool completely.

Make the lemon glaze

• Whisk the icing sugar with the lemon juice and vanilla paste until smooth.
• Stir in a little lemon zest.

Glaze and garnish

• Spoon the glaze over the cooled loaf, letting it drip down the sides.
• Top with berries and fresh mint leaves.