In a bowl, mix together flour, sugar, yeast and lemon zest.

Add in oil, milk and lemon juice and mix to form a thick batter.

Cover with cling film and set aside for one hour or two hours until the batter is double in volume.

Remove the cling wrap, give the batter a nice stir to inflate it.

Grease, line and dust a pudding dish or a 6" cake tin.

Transfer batter to the prepared tin and cover with cling film.

Preheat oven to 150°C.

Let the batter prove for 20 minutes while the oven is preheating.

Remove the cling film and bake the cake for 40 - 50 minutes or until a tooth pick inserted comes out clean.

Remove the tin from oven and let it cool for 10 minutes.

Flip the cake on a board and remove the lining paper.

Top the cake with some lemon juice. The cake will absorb the juice and the flavour would be intense.

Mix together icing sugar and lemon juice to make a smooth drizzle.

Drizzle it on top of the cake and sprinkle lemon zest on it. Add some chopped pistachios in the centre and allow the cake to cool completely.

Slice it into wedges and serve.