250g SR flour
4 large lemons, zested and juiced
250g caster sugar
3 large eggs, beaten
2 tbsp milk
4 tbsp lemon curd
a handful of roughly chopped pistachios
4 tbsp caster sugar
Cream the butter and sugar until light and fluffy. Add the eggs a little bit at a time, beating the mix well between each addition to prevent curdling. Once all the egg has been added, give everything a really good mix.
Next, fold in the lemon zest and flour till combined. Add the lemon curd and milk to loosen the mixture. Scrape the whole mix into a 20x30 cm tin, lined with baking parchment and bake at 180c until a skewer inserted comes out clean and the cake is springy to touch.
Whilst waiting for the cake to bake, make the drizzle topping by combining the lemon juice and sugar and giving it a good stir. When the cake comes out of the oven sprinkle it with the pistachios and drizzle over the sweet and gunky lemon mix.