It’s been a hot minute since I did a spot of baking on my blog but look who’s back in the kitchen! I couldn’t not share with you how to bake this clotted cream cake with a citrus drizzle topped with chocolate that I baked the other afternoon, seen as I had some clotted cream left, which in my opinion is rather scrumptious. It is a twist on the classic drizzle cake which I am also partial to. If you are like me and are a lover of lemon, this take on a lemon drizzle cake recipe, full of citrus flavour will be right up your street – trust me. I promise you won’t regret making this which you can enjoy at the end with friends and family…or just yourself…same.
Instead of using icing, I decorated it with melted chocolate on top of the drizzle (made with a simple sugar and lemon mixture) because I just needed to sneak a bit of chocolate in the recipe somehow didn’t I. I love this recipe for a lazy Spring Sunday afternoon with a warm cuppa or even as a treat during the week for afternoon tea. What’s not to love!
Before we delve in, let’s just make this clear that I am by no means the Mary Berry of baking myself and it still tasted delish which is the main thing am I right? So this recipe is perfect for all baking abilities, quick to make and requires little fancy ingredients because no body has time for that.
Prep time: 25 minutes
Cooking time: 60 minutes
Makes: 1 cake (serves 10)
You will need:
For the cake
- 2 large free-range eggs
- 225g caster sugar
- 227g tub clotted cream
- 200g self-raising flour
- 1 lemon, grated zest only
For the drizzle & topping
- juice 1 lemon
- 4 tbsp granulated sugar
- bar of milk chocolate
- Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and base the line of a 1 litre loaf tin. With an electric hand mixer, whisk the eggs and sugar in a mixing bowl for 2-3 minutes until pale, thick and nearly double in size.
- Gently beat in the clotted cream with the lemon zest until smooth, then fold in the flour with a pinch of salt. Pour the batter into the prepared tin, then bake for 60 minutes until a skewer pushed into the middle comes out clean. (Cover the cake with foil if it’s browning too quickly, but not before the 30 minute mark or the cake might sink.)
- Towards the end of the cooking time, make the drizzle. Put the lemon juice in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar.
- As soon as the cake is cooked, remove from the oven and pierce it all over with a metal skewer. Pour over half the hot drizzle, letting it sink in for 10 minutes. Leave it in the tin for another 10 minutes, then turn out onto a cooling rack. Make holes with a skewer on the underside, then slowly pour over the remaining drizzle, making sure it doesn’t all run off the sides. Leave to cool completely, then decorate with melted chocolate.
Andd voila! There you have it! A delicious, moist, flavoursome lemon clotted cream cake. Yes pleaseee. If you do have a go at making this, or any of my other bakes yourself at home, make sure to let me know as I’d love to see your creations!
See my other bakes —> HERE
* this recipe is from delicious magazine