For the sponge:
175 grams unsalted butter, softened
175 grams caster sugar
270 grams self-raising flour
80 g lemon curd
4 medium eggs
1 1/2 teaspoons baking powder
Zest from 1 lemon
140 ml Milk
For the topping:
200 g Icing sugar
40 ml lemon juice (from the lemon above)
40g candied Lemon peel
Line a 23cm x 30cm traybake tin with baking paper.
Put all ingredients for the sponge into a large bowl and beat the mixture with a hand mixer until smooth and creamy.
Pour the mix onto the tray and spread evenly.
Bake for 25 – 30 minutes or until a cocktail stick comes out clean when inserted into the sponge.
Prick little holes all over the sponge with the cocktail stick while it’s still hot approx. 2 cm apart.
For the icing, mix icing sugar with lemon juice and stir until the mixture is smooth.
Spread the lemon drizzle icing across the surface of the sponge so it fills all the little holes.
Make sure the cake is still warm to be able to absorb the drizzle.
Top with the candied lemon peel.
Let the icing set for 30 minutes before cutting.