Preheat the oven to 160˚C / 325˚F. Line and grease a 6 mini loaf tins or a 500g cake tin.
Place the butter and sugar into a mixing bowl and beat until light and fluffy.
Next, add in the eggs and sieve in the flour and baking powder. stir until fully incorporated.
Add in the lemon zest and flaxseed crunch at this stage then pour the cake batter into the prepared tins.
Place in a preheated oven and bake for 25 minutes for the mini tins or up to 40 minutes for a large tin, until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
When cooled, make the drizzle.
Mix the lemon juice and strawberry juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake. Sprinkle with more flaxseed crunch and let it set for 1 hour to allow the icing to dry and create a light crust.
Best enjoyed on the day or next day.