Preheat the oven to 180ºC or gas mark 4 and lightly grease a 2lb loaf pan.
Cream together the Arla Lactofree spreadable and sugar until light and fluffy.
Whisk in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle.
Sift in remaining flour and fold in with a metal spoon.
Fold in the Arla Lactofree dairy drink, lemon zest and half the lemon juice.
Put mixture in the loaf pan, level the top and bake for 1 hour, then leave to cool.
Sift the icing sugar into a bowl.
Zest the two lemons and then juice one of the lemons.
Add enough lemon juice to the icing sugar to form a smooth, thick icing. It's best to do this adding a little at time, mixing well between each addition, until you have the right consistency.
Spread the icing over the top of the cooled cake and then sprinkle over the lemon zest to serve.