Make the passion fruit curd in advance as per my recipe above.

Preheat the oven to 150C / 300F and line a loaf tin with baking paper.

Beat the butter and sugar in the stand mixer bowl until light and fluffy. Add each egg one at a time ensuring that its well incorporated before adding the next. Add the lemon zest and mix.

Add the yoghurt and passionfruit curd and briefly mix to combine. While the mixer is on low add the sifted self-raising flour and mix briefly. Remove the bowl and scrape it down with a spatula. If necessary finish off the final mixing by hand.

Tip the cake batter into the loaf pan, even it out, and bake for 65 - 75 minutes and until done.

To make the icing, mix the passionfruit curd and icing sugar together, adding a tablespoon or 2 of water to loosen it. You want it to be the consistency that it drips down the cake but not too runny.

Pour the icing over the cake when it has cooled and serve with fresh cream.