Lemon clotted cream cake

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

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:45 mins
  • Easy
  • Serves 10 – 12

  • Vegetarian

Nutrition: Per serving


  • 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


  • STEP 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.

  • STEP 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.

Recommended For You

Leave a Reply

Your email address will not be published. Required fields are marked *