• Preheat the oven to 180C/356F. Grease a 20x10cm loaf pan.
• In a large mixing bowl, combine the flour, baking powder and soda, sugars, spices and salt.
• Add the remaining wet ingredients and mix to combine. The batter will be very thick at first, but will loosen to a cake batter consistency as you mix it.
• Pour the batter into the prepared loaf pan and sprinkle with the finishing sugar, if you're using it.
• Bake the loaf for 45-50 minutes or until the loaf is browned, domed and a skewer comes out clean.
• The loaf can be eaten straight away, but it's trickier to cut before it cools. If you're eating it warm, be gentle and pinch the sides in gently as you slice. A hot tip: it's easier to slice if you turn it upside down.

For the lemon icing (optional)

• Allow the loaf to cool completely if you plan to ice it. To make the icing, simply combine the icing sugar and lemon juice in a bowl. Add the lemon juice a little at a time until you reach a smooth, spoonable consistency. I like mine to be quite thick, but you might enjoy a thinner icing.
• Spoon the icing over your loaf, spreading it to the edges if necessary.
• The loaf keeps well in an airtight container in the fridge for 3-4 days.