Ingredients
- 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
Method
- 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.
- 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.