Cream together ½ cup of sugar and ½ cup of butter.
Sieve in 1.5 cups of plain flour.
Add 1tsp of baking powder and gently combine.
Then add 1tsp of lemon zest, 2 eggs and ½ cup of milk.
Fold together until a smooth batter is formed.
Add half the mix to a lined loaf tin, then dollop in a few spoons of Tiptree Lemon Curd, swirl the curd in gently and add the rest of the cake mix.
Mix 1tbsp of lemon juice with 1tbsp of sugar and gently drizzle over the freshly baked loaf. We added a few pieces of lemon zest on top as well!
