Lemon clotted cream cake

• butter↗125g g

  softened, plus extra for the tin

• golden caster sugar↗200g g

  plus 2 tbsp

• clotted cream↗100g g
• lemons↗2

  zested and juiced

• eggs↗2
• self-raising flour↗200g g
• baking powder↗¼ tsp tsp
• lemon curd4 tbsp tbsp
• vanilla ice cream

  to serve

Step-by-step instructions

1. 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. 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.