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Emily Scott’s Rodda’s Cornish clotted cream & lemon drizzle Bundt cake

This wonderful recipe is perfect for afternoon tea with all the family.

There’s always time for cake. This is a perfect cake for any time of the year. So quick and simple, it is sure to brighten up your day. Using a Bundt tin makes this cake a real showstopper for a pudding or afternoon tea.

ingredients 12 ingredients
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Prep 20 minutes Cooking 1 hour
user icon Serves 10 people
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Ingredients

  • For the cake
  • 500g Rodda’s Cornish clotted cream
  • finely grated zest and juice of 4 lemons
  • 450g caster sugar
  • 4 medium eggs, free range
  • 30ml Rodda’s Cornish milk
  • 400g self raising flour
  • For the lemon drizzle
  • 4 tbsp granulated sugar
  • the zest and juice of 4 lemons
  • To decorate
  • primrose flowers
  • granulated sugar for dusting
  • additional Rodda's clotted cream
  • Equipment you will need
  • 1 Bundt tin (25x25x9cm)

Method

To make the cake:

  • Preheat the oven to 180°C (160°C fan/356°F) and lightly oil your Bundt tin.
  • Beat the caster sugar and eggs in a large bowl until the mixture is light, fluffy and doubled in size. In a separate bowl grate the lemon zest and squeeze in the juice. Then add the Rodda’s clotted cream and stir together until the mixture is well combined.
  • Gently beat in the Rodda’s clotted cream and lemon mix into the caster sugar and eggs mixture. Once both mixtures have been added to one another, add the milk and stir in. Now sift the flour and gently fold into the mixture until well combined.
  • Spoon the mixture into the prepared Bundt tin and level the mixture off the top. Bake the Bundt cake for 45 minutes to 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
  • Once the cake has finished baking, remove the cake from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling. Carefully transfer the cake to the plate/cake stand you would like the cake to be served on.

For the drizzle and decoration:

  • For the drizzle, mix the lemon juice, zest and granulated sugar in a small pan. Heat gently until the sugar dissolves. remove from the heat and allow to cool. While the cake is still warm, make little holes with a skewer or cocktail stick and pour the syrup evenly over the cake.
  • To decorate, sprinkle the cake with more granulated sugar and the Primrose flowers.
  • To serve, cut the cake into slices and serve with extra spoonful’s of Rodda’s clotted cream.
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Emily Scott

Emily’s impressive list of accomplishments includes cooking for world leaders at the G7 Summit last year, and publishing her first cookbook, Sea and Shore, along with opening a brand-new restaurant at Watergate Bay.

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