Lemon Cream Cake

Name: Lemon Cream Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 Portionen
Ingredients: 125 g butter; 200 g golden caster sugar; 100 g clotted cream; 2 piece lemons; 2 piece eggs; 200 g self-raising flour; 0.25 tsp baking powder; 4 tbsp lemon curd; vanilla ice cream

Cake

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This lemon cream cake is a delightful treat, perfect for a sunny afternoon tea or a special brunch. The clotted cream adds a richness that complements the zesty lemon beautifully. I've been making this cake for years, and it's always a hit! The combination of the tangy lemon curd and the creamy cake is simply irresistible. It's surprisingly easy to make, especially with the Thermomix®, and the result is a moist, flavorful cake that everyone will love. This cake is best enjoyed with a scoop of vanilla ice cream.

Ingredients (9 ingredients)

125 g butter
200 g golden caster sugar
100 g clotted cream
2 piece lemons
2 piece eggs
200 g self-raising flour
0.25 tsp baking powder
4 tbsp lemon curd
vanilla ice cream

Preparation (9 steps)

Prepare the cake tin

Preheat the oven to 180°C (160°C fan). Grease a 20cm round cake tin with butter and line the base with baking parchment. Set aside.

Cream butter, sugar, clotted cream and lemon zest

Thermomix® Setting

3 min/keine/Speed 4

Place 125g butter, 200g sugar, 100g clotted cream and the zest of 2 lemons into the Thermomix bowl. Mix for 3 minutes until light and creamy.

180

Add lemon juice

Thermomix® Setting

2 min/keine/Speed 3

Pour in half of the juice from the 2 lemons and mix for 2 minutes until well combined.

120

Add eggs

Thermomix® Setting

30 sec/keine/Speed 3

Add 2 eggs, one at a time, mixing well after each addition for 30 seconds.

Add flour and baking powder

Thermomix® Setting

20 sec/keine/Speed 3

Add 200g self-raising flour and ¼ tsp baking powder to the Thermomix bowl. Mix for 20 seconds on speed 3, ensuring it’s just combined, with no pockets of flour.

Bake the cake

Scrape the mixture into the prepared cake tin. Beat 4 tbsp lemon curd in a small bowl to loosen, and drizzle over the batter. Bake for 40-45 mins until a skewer inserted into the middle comes out clean.

Cool the cake

Leave to cool in the tin for 15 mins.

Prepare lemon juice mixture

Meanwhile, pour the remaining lemon juice and 2 tbsp sugar into a bowl. Stir well to combine.

Drizzle and cool

Generously drizzle the lemon juice mixture over the cake. Transfer to a wire rack to cool completely, then cut into slices and serve with vanilla ice cream, if you like.