Preheat your oven to 170°C. Grease a 22cm loaf tin and line the base with baking paper.
Place the castor sugar and eggs in a bowl. Beat for 2 minutes until pale.
Stir in the lemon rind, vanilla extract and lemon juice.
Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Mix until just combined.
Spoon the mixture into the loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean.
Start preparing the syrup during the last 10 minutes of baking time.
Combine all of the syrup ingredients in a small saucepan.
Stir over a low heat until the sugar has dissolved. Increase the heat and allow to simmer gently for 5 minutes.
Remove the cardamom pods.
Take the lemon loaf out of the oven and immediately spoon half of the hot syrup over top.
Leave to soak in for a minute, then pour the remaining syrup over the top.
Allow the loaf to cool in the tin before removing and slicing.
Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.
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