Lemon clotted cream cake

Rich and delicately lemony, this cake also has lemon curd swirled through to give it a sticky topping.

SERVES 10 12 PREP 20 mins COOK 45 mins EASY V

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 lour

½ tsp baking powder

4 tbsp lemon curd vanilla ice cream, to serve

1 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.

2 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.

PER SERVING 290 kcals • fat 15g • saturates 9g • carbs 35g • sugars 22g • ibre 1g • protein 3g • salt 0.5g

tip

Clotted cream replaces some of the butter in this recipe, giving it a rich creaminess.