Clotted Cream Lemon Drizzle Cake
This absolute favourite made extra delicious with Rodda's clotted cream
A wonderful classic cake that is always a hit.
11 ingredients
Prep 15 minutes
Cooking 40 minutes
Serves 6-8 people
6 comments
Ingredients
- 113g Roddas Cornish clotted cream
- 125g caster sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 125g self raising flour
- 1 teaspoon baking powder
- grated rind of 1 lemon
- 1 tablespoon milk
- For the drizzle
- 50g caster sugar
- juice 1 lemon
Method
- Preheat the oven to 180C.
- Line a 20cm x 10cm loaf tin with greaseproof paper
- Put the clotted cream, sugar, eggs, vanilla extract, self raising flour and baking powder into a large bowl and beat with an electric beater for 2-3 minutes until thoroughly combined and creamy.
- Add the lemon zest and stir through using a spatula – adding the milk if required to make a soft dropping consistency.
- Spoon the mixture into the prepared loaf tin and bake for 35-40 minutes until golden and a skewer poked into the middle comes out clean.
- As soon as the cake is out of the oven mix the caster sugar and lemon juice for the drizzle.
- Whilst the cake is still hot make a number of holes all over the cake surface using a skewer.
- Pour the drizzle all over the top of the cake ensuring it is covered and leave to cool in the tin.
- Remove and serve with an extra spoonful of wonderful Rodda’s clotted cream. Delicious!
Comments (6)
Made a couple of these yesterday (one to give away) and was not disappointed. Delicious! I am a clotted cream addict but decided to make a change by baking with it instead of slavering it all over a scone!
This cake was delicious. The recipe was super easy too.
Hi Sandra - it would be 180C for fan assisted. Thanks
I’m just making the Lemon Drizzle cake, the temp says 180 is this for a regular oven or fan assisted pleas.
What size loaf tin
I have just made this and it was amazing. I never had any lemon zest sadly but used juice in place instead.