Clotted cream and lemon drizzle bundt cake recipe
Combining all the best bits about a classic bundt cake with lemon drizzle notes, this bake from chef Emily Scott is a bit of a show-stopper.
An abundance of both lemon zest and juice means the cake is wonderfully tangy and refreshing, while the presence of clotted cream in the batter ensures the end result is both rich and incredibly moist. For a delightfully fragrant finish, Emily suggests decorating the cake with edible flowers (she favours primroses when they’re in season) and fresh rosemary sprigs (although if you opt to simply sprinkle the cooked bundt with granulated sugar, that’s fine too).
The recipe features in Emily’s second cookbook, Time & Tide, a beautifully shot ode to cooking simply, slowly and seasonally. In it, she shares her love of Cornwall, with romantic descriptions of coastal living and recipes that embody a culinary ethos that puts “nostalgia and provenance” at its core.
Things to note:
You will need a 25 cm (10 in) diameter x 9 cm (3½ in) tall bundt tin (pan).
If you can't find clotted cream, substitute with an equal quantity of mascarpone loosened up with a drop or two of double (heavy) cream.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the sponge:- 1 tbsp vegetable oil, for greasing
- 450 g caster sugar
- 4 medium free-range eggs
- 4 lemons, finely zested and juiced
- 500 g clotted cream (or mascarpone alternative, see note above), plus extra to serve
- 2 tbsp milk
- 400 g self-raising flour
- 4 lemons, finely zested and juiced
- 4 tbsp granulated sugar
- 1 handful edible flowers (optional)
- 1 small bunch rosemary
- 1 tbsp granulated sugar
- 1 dollop of clotted cream or a drizzle of double cream, to serve
Details
- Cuisine: British
- Recipe Type: Baking
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 60 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Lightly oil a 25 cm (10 in) diameter x 9 cm (3½ in) tall swirled bundt tin (pan).
- Beat the caster sugar and eggs in a large bowl until light, fluffy and doubled in size. Set aside.
- Put the lemon zest and juice in a separate bowl, then add the clotted cream and stir together.
- Gently beat the lemony clotted cream with the sugar and eggs. Stir in the milk.
- Sift over the flour, then gently fold into the mixture until well combined. Spoon the batter into the prepared tin (pan) and level the surface.
- Bake in the preheated oven for 45-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- While the bundt bakes, make the lemon drizzle. Mix the lemon zest, juice and granulated sugar together in a small pan. Heat gently until the sugar dissolves, then allow to cool.
- Remove the cake from the oven and leave to cool in the tin (pan) for 10 minutes, before turning out onto a wire rack. After a further 10 minutes, carefully transfer the bundt to a serving plate.
- While the cake is still warm, prick all over with a skewer or cocktail stick, then pour the lemon drizzle syrup evenly over the top.
- Once the cake has cooled completely, sprinkle with the granulated sugar. Decorate with edible flowers (if using) and the rosemary sprigs. Cut into slices and serve with extra clotted cream or double (heavy) cream on the side.
Recipe adapted from Time & Tide: Recipes and stories from my coastal kitchen by Emily Scott. (Hardie Grant). Photography by: Kristin Perers.
Time & Tide: Recipes and stories from my coastal kitchen.
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