In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the flour mixture to the wet mixture, alternating with the milk.

Stir in the lemon zest and lemon essence until just combined.

Pour the batter into the prepared loaf tin and smooth the top.

Bake on the middle rack of your oven for 40–50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.

👩‍🍳 Baker’s Tip: If the top of the loaf starts browning too quickly but the inside isn’t fully baked yet, loosely cover it with a piece of tin foil. This helps prevent over-browning while the center finishes baking.

While the loaf is baking, gently heat the lemon juice and caster sugar in a small saucepan until the sugar has dissolved. Set aside.

As soon as the loaf comes out of the oven, slowly pour the warm lemon drizzle over it. Make sure the entire surface is covered – the loaf will soak up the syrup beautifully, adding that signature tangy finish.

Allow the loaf to cool in the tin. Once cooled, carefully remove and slice.