• Preheat oven to 350 degrees. Line and 8 x 4-inch loaf pan. Allow the paper to hang over the sides for easy removal. Set aside. In a large mixing bowl stir together all the cake ingredients until fully combined and a smooth batter has formed. Pour batter into the prepared loaf pan. Spread the batter evenly throughout the pan.
• Place the pan in the preheated oven. Bake for 20 to 22 minutes until the cake is golden and the edges are fully set. Once baked, remove the cake from the oven and allow to cool in the pan for 10 to 15 minutes until firm.

Topping

• Whisk all the topping ingredients in a medium mixing bowl until fully combined and smooth. Set aside. Line a worksurface with a silicone baking mat. Place a wire rack on the worksurface. Grasp the overhanging parchment paper and gently lift the cake out of the pan. Leave the paper attached to the cake and transfer the cake to wire rack
• Pour the topping evenly over the warm cake. Place the cake in the refrigerator for 1 hour until fully cooled. Remove the cooled cake from the refrigerator. Cut the cake into desired size pieces and serve immediately.