Clotted cream filled lemon cake

Ingredients

• Butter, for greasing
• 225g butter, at room temperature
• 225g caster sugar
• 225g self-raising flour, sifted, plus 1 tbsp extra for dusting
• Half tsp cardamom seeds, ground
• Zest of 1 large unwaxed lemon
• 4 large free-range eggs
• 4-6 tbsp good quality lemon curd
• 150g Rodda’s Cornish Clotted Cream
• Icing sugar, for dusting

Method

Pre-heat the oven to 180°C/fan oven 160°C /Gas 4

Grease 2 x 18cm cake tins with the melted butter.  Line the base of each tin with a circle of greaseproof paper.

Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is very light and fluffy.

Mix together the flour, cardamom and lemon zest. Beat in the eggs one at a time, adding a spoonful of the flour with each one to prevent the mixture from curdling.