Lemon drizzle cake with lemon curd icing

"In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. Possibly a svaoury option would be welcome here too, for example a Scotch egg or a sausage roll".
David Walliams, Mr Stink

Can't argue with that quote, as it is entirely true. You have life problems, you reach for the kettle. And if there's a slice of cake, life definitely looks more promising. At least for the next five minutes.
In the last year I've been mostly baking numerous variations of the carrot cake as it's my older son's favourite kind of cake. Me? A chocolate cake wins every time. But I do love a slice of a good old-fashioned lemon drizzle cake as well/

Lemon drizzle cake with lemon curd icing
Ingredients:

zest of 2 lemons, unwaxed
200g caster sugar
3 medium eggs
150g self-raising flour
50g cornflour
1tsp baking powder
120g butter, melted
2tbsp lemon juice
5tbsp lemon curd for the filling
6tbsp icing sugar with enough lemon juice to make a runny icing

Mix the zest of 2 lemons with the caster sugar, beat in 3 medium eggs, one at a time. Add the flour, cornflour, baking powder, melted butter and mix well until the cake batter is of smooth consistency.
Pour the contents of the mixing bowl into an oiled cake spring form cake tin, about 20cm in diameter. Put the cake tin in the oven preheated to 180C. Bake for about 40-45 minutes. Check readiness with a wooden toothpick.
Let the cake cool a bit in the tin before taking it out. Cut the cake into two round slices, using a thin knife or a cake wire slicer. Spread 3tbsp of lemon curd on the lower layer and sandwich two layers.
For the icing mix 2tbsp of lemon curd with 6tbsp of icing sugar and enough freshly squeezed lemon juice to make a runny icing. Drizzle over the cake, and shake a bit more of the icing sugar on top.
Serve with a cup of tea. Don't forget to lick your fingers.

In this recipe I used a delicious lemon curd Lemoncello from The Hawkshead's Relish's new range Culinary Couture, but if you cannot find it, any good quality lemon curd will do.