Preheat the oven to 170°c (150 fan/ 320F/ Gas 3) and line a 2lb (1kg) loaf tin with baking paper. Make sure the baking paper overhangs the tin at two ends, which makes removing the cake from tin that much easier.
In a bowl cream together the butter and sugar until light and fluffy.
175 g Butter, 175 g Caster Sugar
Beat in the eggs.
3 Eggs
Mix in the lemon curd, lemon juice and zest and creme fraiche.
2 tablespoon Lemon Curd, 1 Lemon, 100 g Creme Fraiche
Fold in the self raising flour and continue to mix until everything is combined.
200 g Self Raising Flour
Pour into the loaf tin and bake for 1 hour. Allow to cool in the tin
Whilst the cake is cooling, mix together the lemon drizzle icing. Once the cake is fully cooled spoon over the drizzle and allow to set before removing the cake from the tin.
2 tablespoon Icing Sugar, ½ Lemon