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.
225 gms All purpose Flour/Maida
Cut the butter into cubes or small pieces
225 gms Softened Unsalted Butter
With the help of your stand mixer or hand mixer, beat the butter until it is light and fluffy. About 2-3 minutes
Add the sugar.
225 gms Demerara sugar or Granulated Sugar or Castor sugar
If your sugar is granulated and not in a powdered form, just roughly process it for a few seconds in a blender to break it down
Now beat together softened Unsalted Butter and sugar until pale and creamy (2-3 mins).
Add eggs one at a time. Slowly beating after each addition.
The mixture might appear curdled, but it is fine
Add in the flour, finely grated lemon zest, Vanilla Extract and mix until combined.
225 gms All purpose Flour/Maida, Finely grated zest of 1 lemon-, 1 teaspoon of Pure Vanilla Extract
Scrape off the side and the bottom of the bowl. 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.
Juice of 1.5 lemons, 85 gm of Granulated Sugar
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.