01 -
Once it's baked, let it rest in the tin for about 10 minutes. Take it out and let it finish cooling on a rack before cutting.
02 -
Pour everything into your loaf pan, smooth the top, and pop it in the oven. Bake for about 50 to 60 minutes. Use a toothpick in the center—if it comes out clean, you're good.
03 -
Now, add your dry ingredients to the wet ones in parts, switching off with the milk. Gently stir until it's just come together and looks smooth.
04 -
Grab another bowl and whisk together your flour, baking powder, and salt so it's all even.
05 -
Pour in your lemon juice and add the zest. Stir until it's nice and even.
06 -
Crack in your eggs one by one, mixing well every time you add one so it all comes together.
07 -
In a big bowl, blend your soft butter with the sugar till it's puffed up and pale.
08 -
Heat up your oven to 175°C. Grease your loaf pan and toss in a bit of flour so nothing sticks.