Preheat oven to 170° C. Line a 9 x 9-inch square pan with baking paper, leaving extra edges for lifting or grease the pan if you don't have a baking paper.

In a measuring cup (use a larger measuring cup), pour the 2 tbsps lemon juice then add the fresh milk. Set aside for 10 minutes. Note: you can use 240 ml buttermilk if you have.

In a bowl, whisk together all of the dry ingredients including the. Set aside.

Add the oil, vanilla, water, lemon zest and eggs to the measuring cup with the fresh milk and whisk together until combined. Pour into the dry ingredients and fold/stir to combine. Don't over mix.

Pour the mixture to the prepared pan and bake for 25-30 minutes on a 170 degrees Celsius. To test if done, insert a skewer in the middle, if it comes out clean it is done.