Preheat the oven to gas mark 4/ 180*C/ 350F.
Prepare the square (20 x 20) baking tin by using Bakewell baking paper to line it.
In a large bowl combine 70g of unsalted butter and 120g of caster sugar using an electric whisk, until its a light consistency.
Add 2 medium eggs to the mixture and combine.
Also add 140g self raising flour, 1 teaspoon of baking powder, 2 tablespoons of full fat milk, grated zest of 1 lemon and 1 tablespoon of lemon curd. Mix together with a spoon until all ingredients are thoroughly combined.
Transfer the mixture into the prepared tin and bake for 25-30 minutes.
Combine 30g of granulated sugar with the juice of 1 lemon and pour over the hot cake, then leave to cool.
To make the icing: combine 150g of icing sugar and 3 tablespoons of water until a smooth consistency.
Remove the cake from the tin and place on a wire rack, removing the baking paper. Spread the icing onto the cake and leave to set before serving 🙂