Lemon Curd Cake

Preheat the oven on to 170C (340F). Line a 23cm (9inch) round spring-form cake tin with baking paper.

Cream the butter, sugar and lemon zest using a stand mixer or handheld mixer at medium speed until it is light and pale.

Add the eggs one by one, making sure each egg is well mixed before adding the next egg into the mixture.

Prepare the dry ingredients. In a large mixing bowl, whisk together the plain flour and baking powder. Fold half the flour mixture into the butter mixture as well as half of the lemon juice. Stop folding as soon as the mixture comes together. Repeat with the remaining flour mixture and lemon juice.

Pour the batter into your prepared tin and place the lemon curd on top of the cake. Swirl the lemon curd around using a skewer so that it goes into the batter a little. Bake for around 50-60 minutes or until a skewer placed in the middle comes out clean.

Cool in the cake tin and top with icing sugar before serving. Store in an airtight container in room temperature for up to 2 days or in the fridge for up to 5 days.