Preheat the oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easier removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or a whisk.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil.

Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.

Once cooled, prepare the icing by mixing icing sugar with just enough water or lemon juice to achieve a pourable consistency. Drizzle over the top of the loaf cake and decorate with edible flowers or sprinkles.