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Method:
Preheat the oven to 180C/350F/Gas 4.
Line a 900g (2lb) loaf tin with parchment paper.
Beat the sugar, zest, butter and eggs together until light and fluffy.
Add the lemon curd and beat it in until combined.
Fold in the flour and mix until the batter is smooth.
Spoon the cake mix into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean. Leave to cool on a wire rack.
When the cake is completely cool mix together the ingredients of the glaze adding as much icing sugar as needed to create a fairly thick glaze which drops slowly off a spoon. Drizzle the glaze over the cooled cake.
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