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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.

ingredients 11 ingredients
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Prep 15 minutes Cooking 40 minutes
user icon Serves 6-8 people
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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 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!

 

 

 

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Comments (3)

Claire Hambly says: 06 Jul 2020 at 3:08 pm

Hi Sandra - it would be 180C for fan assisted. Thanks

Sandra says: 23 Jun 2020 at 3:15 pm

I’m just making the Lemon Drizzle cake, the temp says 180 is this for a regular oven or fan assisted pleas.

Linda says: 11 Jun 2020 at 11:19 pm

What size loaf tin

Avril says: 10 Jun 2020 at 3:30 pm

I have just made this and it was amazing. I never had any lemon zest sadly but used juice in place instead.

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