- Heat oven to 140C fan bake. Grease a standard loaf tin and line with baking paper. Place softened butter, sugar and vanilla in a bowl and beat until pale and creamy.
- Beat in eggs, one at a time (the mixture may separate, but this is okay), then stir in the flour and baking powder, sifted together.
- Stir in the raisins, sultanas, lemon zest and juice from one lemon. Pour into the prepared tin and bake for 1½ hours or until a skewer inserted comes out clean.
This loaf will last up to three days if stored in an airtight container.