Springy Curd and Almond Loaf

Preheat the oven to 175ºC / 155ºC fan. Generously grease a loaf pan (20cm x 10cm x 5cm) with butter.

Cream the butter and sugar using an electric whisk until fluffy.

In a clean bowl, mix in the lemon curd, lemon zest and eggs with an electric whisk.

Stir in the flour, baking powder, salt and milk, and using an electric whisk on low/medium whisk to combine. Try not to over mix.

Pour the batter into your prepared pan. Bake for about 55 minutes, add a sheet of foil after about 40 minutes if the top is starting to brown too much. The cake is done when you can insert and remove a skewer without too many crumbs sticking.

Allow to cool before adding optional serving suggestions and slicing.