1. Preheat the oven to 180°C and grease a medium loaf tin really well, especially the corners.
2. Sift together 1 1/2 cups cake flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl and set it aside.
3. In a mixing bowl, beat 3 eggs, 1 cup castor/caster sugar, 2 tbsp softened butter, 1 tsp vanilla essence, 1 tsp lemon essence, and 1/3 cup lemon juice on medium speed until pale and slightly thick. Don’t rush.
4. Add the dry ingredients gradually, mixing on low speed just until combined.
5. Stop as soon as the flour disappears so the crumb stays light.
6. Pour in 1/2 cup coconut oil and mix briefly until smooth and glossy. Scrape down the bowl once so everything blends evenly.
7. Pour the batter into the prepared loaf tin and gently tap it on the counter to release any air bubbles.
8. Bake for about 45 mins, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
9. Let the loaf cool in the tin for 10 mins, then turn it out onto a rack and cool completely before icing.

Lemon Icing

1. Mix 1 cup sifted icing sugar, 2 tbsp milk, and 1/2 tsp lemon essence until smooth and pourable.
2. Spoon the icing over the cooled loaf and let it drip naturally down the sides.
3. Give it a few minutes to set before slicing.