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Lemon loaf cake with clotted cream frosting
August 21, 2024
Serves
Prep Time
Cook Time
Total Time
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.
Recipe created by Emilyontoast.
Lemon loaf cake with clotted cream frosting
Serves: 8 Prep Time: 25 mins Prep Time: 35 mins Prep Time: 1 hrMethod
Step 1
Preheat your oven to 180C/160C fan/gas 4. Line a loaf tin with baking paper.
Step 2
Beat the butter and caster sugar until pale and creamy. Next, add the eggs and slowly mix through.
Step 3
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.
Step 4
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.
Step 5
Remove from the tin and transfer to a wire rack to cool.
Step 6
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.
Step 7
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.
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Ingredients
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
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