226g(1 cup) softened unsalted butter or margarine (Stork)
3large eggs
80g(⅓ cup) lemon curd
260g(2 cups) self raising flour
FOR THE GLAZE
100g(scant 1 cup) icing sugaror as needed
2tbsplemon curd
1lemonjuice only
Instructions
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.
I used a small (450g) loaf tin without any problems however some readers experienced issues with this size. I would advise using a 2lb /900g loaf tin to avoid any issues.
You can use store-bought or homemade lemon curd in this recipe. I used Bonne Mamman branded curd.
Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
Remaining ingredients, namely the eggs, also need to be room temperature.
Use a microplane to zest the lemons.
Make sure the self raising flour is fresh.
Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.