As mentioned in the post, if you are using large eggs - use four large eggs, and 240g flour, sugar, butter.
If your cake sinks, it hasn't finished baking! Loaf tin baking times can vary so check on the cake from 50 minutes onwards.
This cake will last for 4-5 days at room temp! I store it in a cake storage tin.
You can easily water down the icing for the drizzle with water instead, but the lemon juice is more zingy!
If you want to make a smaller cake you can - reduce it down by one medium egg, and use 200g of ingredients. Or even reduce by two eggs, and use 150g of ingredients. The fewer the ingredients the quicker the bake time!