1. Preheat the oven to 180C / 350F.
2. Grease a loaf pan with soft butter and line the bottom of the pan with parchment paper.
3. Melt the butter and add the milk to it, mix and set aside.
4. Sift the flour and baking powder and set aside.
5. Using an electric hand mixer beat eggs and sugar for 8 minutes until it’s doubled in volume.
6. Mix in lemon zest and vanilla essence.
7. Add the flour and the melted butter and give it a quick mix with the electric mixer until almost combined.
8. Add the milk and give it another quick mix.
9. If there are little bits of flour visible that’s OK.
10. Do not overmix.
11. Pour the batter into the loaf pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
12. If the cake is getting brown too soon, cover with a piece of foil
13. Leave the cake in the pan for 5 minutes before removing it from the pan.
14. Cool cake on a cooling rack and cut only when completely cold.
15. If needed, feel free to store any leftovers in an airtight container for a maximum of 3 days.
16. It will also freeze well, but wrap in cling wrap and then in tinfoil before freezing it.

Bakers Notes

1. I find adding all the ingredients quickly at the end prevents me from overmixing.
2. However, feel free to use a method that works for you