Butter and line a 2lb loaf tin with baking parchment.
Then beat together 75g soft unsalted butter and 125g caster sugar until light and fluffy. I beat for about 10mins
Mixing all the time, add 150g self-rasing flour,
1tsp baking powder,
2 medium eggs,
1 tbsp lemon curd and 2½ tbsp milk.
Pour the mixture into the tin and bake for about 40 mins or until a skewer comes out cleanly from the mixture.For the drizzle, mix the juice and zest of one unwaxed lemon with 2tbsp granulated sugar.
Prick the hot cake all over and pour on the liquid then let go cold.