Preheat the oven to 180°C / 350°F with top and bottom heat.

Put the whole lemon in a saucepan and cover it with water.

Boil the lemon for 6 minutes, then drain it in a colander.

Cut the boiled lemon and remove all seeds.

Blend the seedless boiled lemon with 180 g granulated sugar and 70 ml sunflower oil until smooth.

Add 50 ml whole milk and the 3 large eggs to the blender mixture.

Blend briefly until the wet mixture is completely combined.

Sift 350 g all-purpose flour and 10 g baking powder into a mixing bowl.

Add the pinch of salt to the sifted dry ingredients.

Pour the blended wet mixture into the dry ingredients.

Fold the batter with a rubber spatula just until no dry flour remains.

Transfer the batter into a greased 20 cm loaf pan.

Bake the loaf for 40 to 45 minutes at 180°C / 350°F.

Insert a toothpick into the center; remove the cake when it comes out clean.

Cool the cake completely in the loaf pan before glazing.

Whisk 115 g icing sugar with 22 ml lemon juice until a pourable smooth glaze forms.

Drizzle the lemon glaze over the fully cooled cake.