Step 1

Preheat oven to 180C/160C fan forced. Lightly grease a 10 x 20cm loaf pan and line with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

Use electric beaters to beat the sugar, butter and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Step 3

Use a large metal spoon to stir the flour and milk, in alternate batches, into the butter mixture until just combined. Stir through the custard powder and lemon juice until combined.

Step 4

Transfer the mixture to prepared pan and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the bread comes out clean. Set aside in the pan for 5 minutes before turning, right-side up, onto a wire rack to cool completely.

Step 5

Slice the lemon bread and serve with extra butter, if using.