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Pink Lemonade Clotted Cream Cake
February 18, 2025
Serves
This marbled zesty cake is a complete and utter joy. Jolly’s Pink Lemonade packs a punch, while our luxurious Cornish Clotted cream gives a fluffy, moist texture. Bake it for picnics, birthdays or just celebrating days with a ‘Y’ in them.
Pink Lemonade Clotted Cream Cake
Serves: 8 - 10Method
Step 1
Preheat oven to 170C. Prepare a bundt tin by greasing it thoroughly with sunflower oil. Alternatively, a 20cm deep sided cake tin will work – just grease and line it with parchment.
Step 2
In a large mixing bowl, add the eggs, sugar, clotted cream, flour, salt, baking powder and lemon zest. Mix well with an electric whisk until thoroughly combined. Add the milk if necessary – you want a smooth batter with a good dropping consistency.
Step 3
Now, divide half of the batter into a separate bowl. In one of the bowls, add a little of the red colouring paste – little by little. Mix well until the batter is completely pink.
Step 4
Dollop all the cake batter with interchanging spoonfuls into the cake tin. Using a knife, skewer or end of a spoon, gently swirl the colours together – just enough to marble them.
Step 5
Pop the tin into the middle of your oven for about 30 minutes. Check it’s cooked through by inserting a skewer through the centre – it should come out clean.
Step 6
While it’s baking, make the syrup. Add the lemonade, lemon juice and sugar into a small saucepan and bring to the boil. Allow to simmer until it reduces down a little and resembles a thicker syrup.
Step 7
In a separate bowl, sieve the icing sugar and add just enough lemonade syrup to make a thick icing so it can coat the back of your spoon.
Step 8
While the cake is still hot, pour your syrup generously into the sponge, repeating until it’s all gone. Allow to cool completely.
Step 9
When the cake has cooled, spoon the icing over the top, letting gravity carry the drips down the side. Decorate with lemons, strawberries, sprinkles – anything you have to hand that spreads the joy.
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Ingredients
5 Eggs
300g Caster Sugar
300g Trewithen Dairy Cornish Clotted Cream
300g Self-Raising Flour
2 tsp Baking Powder
2 Lemons – zest
Pinch of Salt
1 tbsp Milk
A Small Smear – Red Food Colouring Paste
Lemonade Syrup
250ml Jolly’s Drinks Pink Lemonade
1 Lemon – juice
50g Caster Sugar
Icing
100g Icing Sugar, sieved
1 tbsp Lemonade Syrup
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