• Preheat the oven to 180 °C/365°F (conventional oven). Line the baking pan with parchment paper.
• In a large mixing bowl, beat the butter and granulated sugar until light and creamy. Add the eggs one at a time, beating well after each addition until fully incorporated.
• Add the self-rising flour and vanilla extract. Mix just until combined.
• Spread the batter evenly into the prepared baking pan using a spatula.
• Spoon 6 small dollops of lemon curd over the batter. Use a knife to gently swirl the lemon curd into the batter, taking care not to overmix.
• Bake for 20–25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Make the Cream Cheese Frosting

• Beat the butter for several minutes until light and fluffy. Add the cream cheese and vanilla extract and mix until smooth and fully combined.
• Add the powdered sugar and mix on low speed, or fold it in with a spatula, just until incorporated.
• Spread the frosting evenly over the cooled cake. Spoon several small dollops of lemon curd over the frosting and use a toothpick or skewer to create a swirled pattern.
• Cut into squares and serve.