Ingredients

The following ingredients have 4 Servings
  • 250 g (1 ¼ cups) caster sugar ((superfine sugar))
  • 1 lemon (zest only)
  • 226 g (1 cup) softened unsalted butter (or margarine (Stork))
  • 3 large eggs
  • 80 g (⅓ cup) lemon curd
  • 260 g (2 cups) self raising flour
  • 100 g (scant 1 cup) icing sugar (or as needed)
  • 2 tbsp lemon curd
  • 1 lemon (juice only)

Instruction

  • Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2lb (900g) loaf tin (see notes) with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
  • Beat the sugar, zest, butter and eggs together until light and fluffy.
  • Add the lemon curd and beat it in until combined. Use a spatula to scrape around the sides and bottom of the bowl.
  • Add the flour and beat until batter is completely smooth.
  • Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
  • Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
  • Mix together the ingredients of the glaze in a bowl, adding as much icing sugar as needed to create a fairly thick glaze which drops slowly off a spoon.
  • Spread the glaze over the cooled cake. Decorate with lemon zest, candied peel or fresh flowers.