Lemon curd quatre quarts (French pound cake)

Method

1. Heat the oven to 160°C fan/gas 4. Butter a 2lb/900g loaf tin and line with baking paper – cut it long enough to hang over the ends, to make the cake easier to remove. Butter the paper
2. Mix the flour, baking powder and salt in a bowl. In another bowl, beat the eggs, caster sugar and lemon zest until very pale, light and fluffy – the mixture should leave a ribbon across the surface when you lift the whisk. Spoon a third of the flour mix over the egg mixture, then gently fold it in with a spatula, just until blended. Pour in half the melted butter and fold it in gently. Repeat, then finish with the rest of the flour so you’re mixing in flour/butter/flour/butter/flour. Fold in the candied lemon peel until just combined.
3. Pour half the mix into the tin dot on the curd, then add the remaining batter. Swoosh through the mixture with the back of a dinner knife to ripple the lemon curd throughout the cake.
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4. Bake for 45-50 minutes, checking after 30 minutes. If it’s browning too fast, cover with buttered foil and return to the oven. It’s done when a skewer pushed into the middle comes out clean. Mix the lemon juice with the demerara sugar and, while the cake is still warm, pour it evenly over. Let the cake cool in the tin before you remove it.
5. To make the rhubarb, put it in a roasting tin and trickle over the honey and orange juice. Cover loosely with baking paper and bake for 25-35 minutes at 120°C fan/gas 1 until just tender. You can do this while you’re waiting for the cake to cool.