Step 1

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).

Step 2

In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

Step 3

In a small bowl combine the warm milk and lemon juice. Mix until well combined and then set aside for now. It will start to curdle, which is normal.

Step 4

In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it's light and fluffy.

Step 5

Next add in the eggs one at a time, mixing well in between each addition.

Step 6

Next add in half of the milk/lemon juice mixture from earlier and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.

Step 7

Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 2).

Step 8

Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.

Step 9

Once baked, allow it to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

Step 10

In a small saucepan combine the sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.

Step 11

After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup, including the bottom. Be gentle when moving the lemon loaf as it will still be warm at this stage and you don't want it to break. See video demonstration for how I cover my loaf in the syrup to prevent it from breaking. It may seem like a lot of syrup but be sure to use it all up!

Step 12

Once coated in the syrup, let the lemon loaf completely cool. Once cooled make the lemon glaze.

Step 13

In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 for different consistencies).

Step 14

Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional - the lemon zest is for decoration purposes).