Lemon Custard Cake by Silviacollocaofficial

Ingredients

• 2 cups thick custard
• 2 cups self-raising flour
• Zest of 2 lemons
• Juice of 2 lemons
• 2 to 4 tbsp sugar, optional
• 1 cup icing sugar, for glaze
• 2 to 3 tbsp lemon juice, for glaze

Instructions

1. Preheat the oven to 170°C (340°F) and grease or line a medium loaf tin, about 9 x 5 inches.
2. In a large bowl, mix the thick custard and self-raising flour until smooth and just combined, about 1 minute.
3. Add the lemon zest, lemon juice, and optional sugar, then fold gently until incorporated; do not overmix.
4. Spoon the batter into the prepared tin and smooth the top with a spatula.
5. Bake for about 35 minutes, until the top is golden and a skewer inserted in the center comes out clean.
6. Cool the cake in the tin for 10 minutes, then lift out and cool slightly before glazing.
7. For the glaze, whisk the icing sugar and lemon juice until smooth, then pierce the warm cake and drizzle the glaze over the top.