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If using a 9x5 loaf pan, multiply ingredient measurements by 1.5.
Preheat oven to 160C/320F convection/fan setting, or 180C/350F without fan. Grease and line a loaf tin with parchment paper.
In a large bowl, combine sugar, all zests, and fresh ginger. Rub together with fingers until the sugar resembles yellow damp sand. Let sit for 15 minutes.
Add egg and olive oil. Whisk and let sit for 5 minutes.
Add milk and whisk until all sugar is dissolved.
Add dry ingredients, lemon juice, and lime juice simultaneously. Mix until well combined.
Pour batter into the lined loaf tin.
Bake for 55-60 minutes, or until the loaf is golden and springs back when the top is pressed.
Prepare lemon syrup by mixing lemon juice, lime juice, and powdered sugar.
Once the loaf is out of the oven, let it rest for 10 minutes.
Poke holes throughout the loaf with a skinny skewer.
Pour lemon syrup over the hot loaf.