Does anyone know the recipe for lemon loaf cake from Braun multipractic handbook?

The recipe I'm after produces a lovely moist cake - a bit like a very lemony madeira cake. The bit I remember most is that half way or so through the cooking you turn the oven of and allow the cooking to finish as the oven cools. I owned/used the machine itself in the early 90's if that helps jog any memories! Thanks for the help.Does anyone know the recipe for lemon loaf cake from Braun multipractic handbook?
here it is





Lemon Loaf Cake


Ingredients


4 ounces softened unsalted butter


6 ounces caster sugar (superfine sugar)


2 large eggs


1 grated lemon, zest of


6 ounces self-raising flour


For glaze


1 lemon, juice of


2 ounces icing sugar, sifted (confectioner's sugar or powdered sugar)


Directions


1Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.


2Preheat oven to 350F, 180C, gas mark 4.


3By hand, cream together the softened butter and caster sugar.


4Beat in eggs one at a time then stir in the grated lemon zest.


5Gently stir in the flour.


6Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.


7While loaf bakes, make glaze.


8To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.


9When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).


10Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.


11Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.


12Cool on the rack, then serve sliced.