Lemon Curd and Poppy Drizzle Cake with Marmalade

For the cake

• 1 lemon zest - grated
• 1 lemon juice
• 175g self-raising flour, sifted
• 1 tsp baking powder
• 1 TBSP poppy-seed
• 175g butter, at room temperature
• 175g caster sugar
• 3 eggs

For the lemon curd

• 1 large lemon, grated zest and juice only
• 40g caster sugar
• 1 egg
• 25g unsalted butter

+ Marmalade (with cut bits)

For the icing

• 1 large lemon, zest only
• 100g sifted icing sugar
• 2-3 tsp lemon juice

• Pre-heat oven to 170C.
• Mix together the butter and sugar, than the egg, the lemon juice and curd and finally the rest of the cake ingredients. 
• Pour cake mix into two sandwich tins (9in) and bake for 30mins. 
• Make the curd by mixing together the lemon juice and egg in a bowl, then the sugar and zest and finally the butter in small cubes while stirring occasionally over a pan or pot of barely simmering water until thickened. 
• In another separate bowl, mix together all icing ingredients to make the icing. 
• Once the cake is baked, cool on rack.
• Once the cake is baked, smother one side with the lemon curd and the other with the Marmalade and combine the two to form a sandwich cake. 
• Top the cake with the icing and some fresh zest.