Preheat the oven to 170C (fan assisted)/180 C normal.
Prepare a loaf tin (8 x 2.1 inch), by greasing it or lining it with grease proof paper.
Sift the flour in a bowl.
Beat together softened Unsalted Butter and sugar until pale and creamy (3-5 mins).
Add eggs one at a time. Slowly beating after each addition.
Add in the flour, finely grated lemon zest, Vanilla Essence and mix until combined.
Do not over mix.
Add the mixture into the prepared loaf pan and level with the back of the spoon.
Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking prepare a mix of lemon juice and sugar.
In a small bowl add in the sugar and lemon juice.
Mix until the sugar is dissolved.
Once the cake is baked, remove from the oven and keep it on a wire rack.
Immediately poke holes with a toothpick or a skewer.
Drizzle the mixture of lemon juice and sugar, while the cake is still hot.
The lemon juice will be soaked up.
Let the cake cool completely.
Once Cooled, dust it with some icing sugar. (Optional)
Cut and Serve.