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Delicious lemon cake with creamy topping


  • 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


  1. Heat the oven to 180C/160C fan/gas 4.
  2. Butter a 20cm round cake tin and line with baking parchment.
  3. 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.
  4. Pour in half the lemon juice and beat for a further 2 mins until well combined.
  5. Crack in the eggs, one at a time, beating well after each addition.
  6. 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.
  7. Beat the lemon curd in a small bowl to loosen, and drizzle over the batter.
  8. Bake for 40-45 mins until a skewer inserted into the middle comes out clean.
  9. Meanwhile, pour the remaining lemon juice and 2 tbsp sugar into a bowl. Stir well to combine before generously drizzling this over the cake.
  10. 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.