The light lemon syrup that is poured over at the end gives this cake an intense citrus flavour.
ingredients
makes 10 slices
2 large lemons, preferably unwaxed
2 cups self rising flour
pinch of salt
1/2 cup butter, diced
1 cup superfine sugar
2 large eggs
2 tbsp lemon curd
method
1. Line a 2 pound loaf tin with a loaf tin liner or baking parchment. Grate the zest and squeeze the juice from 1 lemon.
2. Sift the flour and salt into a large bowl, rub in the butter until the mixture resembles breadcrumbs, then stir in half the sugar. Add the eggs, grated lemon zest and juice and 1 tbsp lemon curd. Mix until smooth.
3. Spoon the soft mixture into the prepared loaf tin and bake at 180°C (160°C fan oven) for 45-55 minutes until well risen and golden, and a skewer inserted in the centre comes out clean. (The top may crack during baking.) Leave in the tin for 10 minutes then lift out, keeping the cake in the lining paper.
4. Finely pare the zest from the remaining lemon, using a vegetable peeler, and soak it in 3/4 pint hot water for at least 30 minutes. Put the water and lemon zest into a pan, bring to the boil and simmer for 10 minutes. Add the remaining superfine sugar and let bubble for 10 minutes or until reduced by one third. Remove from the heat and stir in the remaining lemon curd and 1 tbsp lemon juice. Allow the lemon syrup to cool a little.
5. Pierce the cake several times with a skewer and drizzle the lemon syrup over the cake while it is still warm. Decorate with the lemon zest. Store in an airtight container and eat within 1 week.
