clotted cream filled lemon cake

clotted cream filled lemon cake

This light lemony cake captures the flavour of summer any time of the year

  • butter, for greasing
  • 225g butter, at room temperature
  • 225g caster sugar
  • 225g self-raising flour, sifted, plus 1 tbsp extra for dusting (or the same of plain flour and 3 teaspoons of baking powder)
  • half tsp cardamom seeds ground (optional)
  • zest of 1 large unwaxed lemon
  • 4 large free-range eggs
  • 4-6 tbsp good quality lemon curd
  • 150g Rodda’s Cornish Clotted Cream
  • icing sugar, for dusting

Pre-heat the oven to 180°C/fan oven 160°C /Gas 4

Grease 2 x 18cm cake tins with the melted butter. Line the base of each tin with a circle of greaseproof paper.

Place the butter in a large mixing bowl and add the sugar. Beat

together with an electric hand whisk for a good few minutes until the

mixture is very light and fluffy.

Mix together the flour, cardamom and lemon zest. Beat in the eggs one at a time, adding a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

Divide the mixture between the tins, and level the tops with the back of a spoon. Bake for about 25 minutes or until the cakes spring back when pressed gently with a finger are pale golden in colour.

Leave the cakes to cool in the tins for about 10 minutes before removing from the tins and leaving to cool completely on a wire rack. When cool enough to handle slice each cake in half.

Place one cake slice upside down on a cake stand or plate. Spread with the lemon curd, sandwich with another slice of cake and spread with a thick layer of Rodda’s Clotted Cream. Top with another slice of cake and spread again with lemon curd. Carefully top with the final cake and sandwich together. Dust the top with icing sugar, serve and enjoy!

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  1. ski says:

    Could lemon marmalade substitute for the curd? I don’t want to make lemon curd for a recipe specifically?

    1. belinda says:

      Of course, and there are also some lovely ready made curds out there!

  2. George Countryman says:

    May I suggest that when writing your recipes that contain self rising flour, you also include the equivalent plain flour plus baking powder measure.

    There must be plenty of us living outside the UK for whom self rising flour is either just not available or it is very stale when we can get it because demand is almost non existent here across the pond.

    1. belinda says:

      Thanks for the suggestion! We’ve added that in. Nigella Lawson suggests 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour.

  3. Sue Allaway says:

    I used the lemon juice in the cake mix as well as the rind. Mixing it in the the cake mix, but it could be drizzled over the top of the cake, after mixing with about 1tbsp castor sugar, ( lemon drizzle with clotted cream).
    I have a recipe for Exeter Onion Pie. Made with Short Crust Pastry, enough to cover top and bottom of a pie dish. Sliced onions fried in butter until soft, seasoning added, left to cool. 2tbsp Clotted cream stirred into onion mix, added to Pie base, top with pastry top, glaze and cooked until pastry is golden. Serve warm with salad or hot with vegetables!

    1. belinda says:

      Sounds lovely Sue, thanks for sharing!

  4. Christine Waters says:

    Unable to obtain Rodda’s clotted cream here in South of France

    1. belinda says:

      Hello Christine, You can buy our products in Europe via this online shop

  5. Julie lantsbery says:

    Can I make this up wi lemon curd AND the Clotted cream and leave it overnight, in fridge? thank you

    1. stephen says:

      Yes, Should be fine. You may need to experiment a bit but that’s half the fun!

  6. Ruth Moyle says:

    got to try this cake

  7. Gail Fullilove says:

    I am going to try this with lime curd. I think the taste will be sublime. I will let you know how it turns out

Time: prep time, 15 minutes | cook time, 25 minutes
Makes: serves 8

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