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

Prep:20 mins
Cook:45 mins

Serves 12
Easy

Nutrition per serving

kcal 290
fat 15g
saturates 9g
carbs 35g
sugars 0g
fibre 1g
protein 3g
salt 0.5g

Ingredients

125g butter, softened, plus extra for the tin
200g golden caster sugar, plus 2 tbsp
100g clotted cream
2 lemons, zested and juiced
2 eggs
200g self-raising flour
¼ tsp baking powder
4 tbsp lemon curd
vanilla ice cream, to serve

Method

Heat 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.
Meanwhile, 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.