Lemon clotted cream cake
Make a rich and delicately lemony cake as an afternoon treat. It has a lovely lemon curd swirled through to give it a sticky topping. Enjoy with ice cream
- Serves: 12 persons
- 125g butter, softened, plus extra for the tin
- 200g golden caster sugar, plus 2 tbsp
- 100g clotted cream
- 2lemons, zested and juiced
- 200g self-raising flour
- ¼tsp baking powder
- 4tbsp lemon curd
- vanilla ice cream, to serve
Step 1Heat the oven to 180C/160C fan/gas 4. Butter a 20cm round cake tin and line with baking parchment. Put the butter, 200g sugar, the clotted cream and lemon zest in the bowl of a stand mixer and beat for 3-5 mins until lightened in colour and creamy. Alternatively, use a large bowl and wooden spoon. Pour in half the lemon juice and beat for a further 2 mins until well combined. Crack in the eggs, one at a time, beating well after each addition. Finally, stir in the flour and baking powder, making sure it’s just combined, with no pockets of flour. Scrape the mixture into the tin – it will be quite thick. Beat the lemon curd in a small bowl to loosen, and drizzle over the batter. Bake for 40-45 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins.
Step 2Meanwhile, pour the remaining lemon juice and 2 tbsp sugar into a bowl. Stir well to combine before generously drizzling this over the cake. Transfer to a wire rack to cool completely, then cut into slices and serve with vanilla ice cream, if you like. Will keep in an airtight container for up to three days.