Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined.. Combine the wet ingredients. Begin by beating the eggs, oil, and sugar together, followed by the lemon zest, extract, and sour cream. Sift the dry ingredients into a separate bowl. Next, slowly add the dry ingredients to the wet ingredients, then stream in the milk. Beat this together at a low speed until incorporated.

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Preheat your oven to 180ºc/160ºc fan and line a 9x13" traybake tin with parchment paper. Beat together the butter and sugar until light and fluffy. Add in the eggs, self raising flour, and lemon zest and beat again until combined well. Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.. To start, preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt.