Preheat the oven to 170 degrees Celsius. Grease an 8x4 inch loaf pan and line it with baking parchment (butter paper). Sift the flour, baking powder and salt a couple of times and set aside.
In a bowl add the butter, sugar and whisk it till well incorporated. Add the eggs one at a time, beating well after every addition. Add the milk, vanilla extract and lemon juice if using and mix well.
Add the sifted flour mixture in parts and carefully fold. Do not overmix. Add in the caraway seeds. If the batter appears too thick add another tablespoon of milk and mix.
Pour the batter into the prepared baking tin and bake for about 45-50 mins to 1 hour or until the cake has risen and a skewer inserted comes out clean.
Place the tin on a wire rack and allow to cool for 10-15mins before inverting it on the same rack. Cool, cut and serve.