Another one bowl wonder! Can you tell it is raining today?
140g Self Raising Flour
115g caster sugar
115g softened butter
2 beaten eggs
3 tablespoons lemon curd
3 tablespoons granulated sugar
2 tablespoons lemon juice
Add all the ingredients except the frosting ingredients into a bowl. Mix well.
Spoon into a greased or lined 2lb loaf tin.
Bake in a preheated oven at 170C for 45 minutes (may take longer depending on your oven).
Once ready leave the cake to cool in the tin for about five minutes while you mix the lemon juice and sugar. I pierced about 8 holes in the top of my cake with a cocktail stick, then poured over the lemon sugar mix. Leave in the tin to cool for another hour then lift it out onto your cooling rack to finish off.