I absolutely love this Lemon Curd & Clotted Cream Cake. It reminds me of the lemon filled donuts I used to get as a child. This cake is dense and sturdy. There’s nothing fluffy about it, but it has these delightful sunken pockets where the lemon curd puddles and it’s just divine!
Around the edges where some of the lemon curd ultimately ends up, there’s a caramelising that happens, adding even more depth of flavour and it’s just stunning both to look at and to eat. I really can’t think of a better cake for an easy-going dessert. It’s just what I want to have around as Spring begins and the weather is warming up. I can quite happily serve this gorgeous cake as a dessert or keep it on the counter top for snacking and serving to guests who drop by.
When it comes to the lemon curd you use, you can absolutely use store-bought, but if you want to be extra, you can make it yourself and it’s pretty easy to do. Click here for my Homemade Lemon Curd recipe!
As for how to serve Lemon Curd & Clotted Cream Cake, I think it’s perfect just as it is, but you can experiment of course. A drizzle of custard wouldn’t be the worst or perhaps a dollop of whipped cream and maybe a few berries could also be lovely. Ice cream is definitely an option or even just a few simple sliced strawberries or raspberries across the top or on the side. The options are endless, but do make sure the cake is the star of the show because it’s so interesting whether with a cup of coffee or at the end of a wonderful meal. Let’s get started!
Serves 12
Ingredients
- 125g butter, softened
- 200g golden caster sugar
- 110g clotted cream
- Zest of 2 lemons, juice of 1
- 2 large eggs
- 200g plain flour
- 1/2 teaspoon baking powder
- 5 tablespoons lemon curd
Method
- Preheat the oven to 180°C / 160° Fan / 350° F. Spray a 20cm springform cake tin and take it apart. Place a square of non-stick baking paper that’s bigger than the tin on the base and press it into the cooking spray so it sticks like a glue. Secure the springform ring back on the base over the paper, leaving the slack sticking out. Simply fold it underneath the pan. This little bit of slack will help you remove the paper from underneath the cake later.
- Add the butter, golden caster sugar, clotted cream and lemon zest in the bowl of a stand mixer or to a mixing bowl if you’re using a hand mixer and beat for about 5 minutes until pale and creamy.
- Pour in the lemon juice and continue beating for another couple of minutes until it’s well combined.
- Now add the eggs, one at time, beating until well incorporated after each one.
- If you’re not already using the low setting on your mixer, switch it to the lowest setting now and start adding the flour a little at time until it’s all well beaten into the batter.
- Pour all of the batter into the prepared cake tin, using a rubber spatula to scrape out every last bit and smooth it across the pan.
- Use a wire whisk to beat the lemon curd to soften it up a bit and pour it over the top of the cake batter in no particular pattern, letting it plop and land where it does and the bake the cake in the preheated oven for about 45 minutes or until a skewer or toothpick inserted into the middle comes out clean.
- Leave the cake to cool in the pan for at least 20 minutes or so. Before unlatching the springform ring, run a knife around the edge to loose it from the tin so that when it springs out it won’t destroy the cake. Gently release the spring and use the slack of the baking paper to remove the cake from the tin and transfer it to a serving plate. When the cake is completely cool, you can gently wiggle and work the paper out from under the cake to remove it before serving. You might want to rip the paper to do this in two halves, but it should slide right out if you’re patient and gently coax it.
Click here to see all the delicious dessert recipes from ashleylaurenturner.com!
