Preheat oven to 180°C/350°F/Gas 4. Line a 28cms x 18cms/12” x 7” tin with greaseproof paper.
Cream the butter and sugar together until smooth. Add the eggs and beat briefly. Stir in the lemon curd.
Mix in the flour and baking powder, then the milk.
Beat for a minute until mixture is like a thick batter. Stir in the lemon rind.
Pour into the prepared tin, smooth the top, making a slight dip in the centre to get a flat top when baking.
Bake for 40 to 50 minutes until golden brown and springing back when pressed.
Make the topping a little before the cake comes from the oven: Put the lemon juice and sugar into a bowl and mix, then heat in a microwave for a minute (can be done on the hob as well!)
As soon as you take cake from the oven, prick with a fork all over, then pour over the topping, gently working it into the cake with the back of a spoon. Allow to cool in the tin.
