Lemon cake with clotted cream frosting
A light, fluffy lemon loaf with the creamiest frosting made with clotted cream and cream cheese
This cake is truly gorgeous. The sponge is light, fluffy and lemony, with lemon zest and juice included in the batter. Once cooked, it's topped with a frosting made from clotted cream, soft cream cheese, icing sugar and more lemon zest and juice.
This is a great recipe to make if you’ve got half a tub of clotted cream to use up after a cream tea!
You'll need (makes 8 slices):
180g butter
180g caster sugar
180g self-raising flour
3 eggs
2 lemons
100g clotted cream
100g soft cream cheese
70g icing sugar
Preheat your oven to 180C/160C fan/gas 4. Line a loaf tin with baking paper.
Beat the butter and caster sugar until pale and creamy. Next, add the eggs and slowly mix through.
Sift in the self-raising flour, then add the zest of 1 and a half lemons, and the juice of one (use the lemon which has all been zested). Mix until well combined.
Spoon the mixture into the tin and then level the top with a spoon/spatula. Bake for 35 minutes, and check it's cooked by piercing with a sharp knife or skewer, and seeing if it comes out clean.
Remove from the tin and transfer to a wire rack to cool.
If you have an electric whisk, use it for the icing. Whisk together the cream, cream cheese, icing sugar, zest of half a lemon (zest the other half of the half zested lemon), and then the juice of that lemon too. Whisk until you have medium-stiff peaks.
When the cake is completely cool, spread the frosting over the top. If you like, and have spare lemons, decorate with a little zest and some thin slices of fruit.