Ingredients
Cake
- 260g Self Raising Flour
- 1 Lemon Zested
- 4 Eggs
- 250g Caster Sugar
- 80g Lemon Curd
- 225g Unsalted Butter
Glaze
- 100g Icing Sugar
- 2tbsp Lemon Curd
- 1 Lemon Juiced
Method
- Preheat oven to 160 Celcius.
- Line a 2lb loaf tin with baking paper.
- Zest the lemon and mix with the sugar and butter.
- When combined mix the eggs in.
- Add the lemon curd and mix well.
- Finally add the flour and mix until smooth.
- Pour the mixture into the loaf tin. Shake to level it and tap on the side to get rid of any bubbles.
- Bake for 60 minutes. A skewer should come out clean when done.
- Leave to cool on the side for 5 minutes.
- Lift out of the tine and continue to cool on a wire rack.
- Once fully cool mix all the glaze ingredients and spread it over the top of the cake.