Turn your oven on to 350°F (or 175°C). While it’s heating up, grease your baking pan with a bit of butter or oil and lightly dust it with flour. You can also just line it with parchment paper if that’s easier.

Grab a big mixing bowl and sift together the flour, baking powder, and salt. Once it’s all mixed and lump-free, set it aside.

In another bowl, beat the eggs and sugar until the mixture looks pale and fluffy. Then add the oil, milk, vanilla, citrus zest, and a few drops of food colouring if you’re using it. Stir everything together until it’s nice and smooth.

Little by little, add your dry ingredients into the bowl with the wet stuff. Use a spatula or a mixer on low speed. Mix gently until you’ve got a smooth, even batter with no lumps.

Pour the batter into your prepared baking pan. Give the pan a gentle tap on the counter to help any bubbles rise to the top and pop.

Place the pan in the oven and bake for 35 to 40 minutes. To check if it’s done, stick a toothpick in the center if it comes out clean, you’re good. Don’t let it over bake or it’ll dry out.

Take the cake out and let it sit in the pan for about 10 minutes. After that, transfer it to a wire rack and let it cool completely before icing.

In a small bowl, mix powdered sugar with a splash of milk or cream. Add a little pink food colouring and a spoonful of softened butter (optional, but it makes it creamier). Stir until it’s smooth. If it’s too thick, add a bit more milk. Too thin? Add a little more sugar.

Once your cake is totally cool, spread the icing across the top using a spatula or the back of a spoon. Let it sit for 10 to 15 minutes to set up a bit before cutting into it.