A wonderful classic cake that is always a hit.
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!