Lemon Cake

Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 7 x 11 inch tin.

Put the flour into a processor with the butter and blend together until the mixture forms into crumbs. Add the sugar, lemon zest and juice, eggs and lemon curd and blending until incorporated to the mix.

Spoon the mixture into the prepared tin and bake for 45 minutes until the cake is risen and firm and a cocktail stick inserted into the centre comes out clean.

Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack.

For the icing, mix together the cream cheese and butter in a processor until well combined. Add the sieved icing sugar and blend for just a few seconds.

Spread the cream cheese mixture on top of the cooled cake. Put 2 small plastic bags inside each other and spoon in the lemon curd. Twist the top and snip off a  tiny corner. Gently squeeze the bag to pipe letters and a message on top of the cakes.