Emily Scott's Rodda's Cornish clotted cream & lemon drizzle Bundt cake
Emily Scott’s Rodda's Cornish clotted cream & lemon drizzle Bundt cake—perfect for any time of the year, quick to make, and sure to brighten up your day. Perfect for family afternoon tea.
Ingredients
- For the cake
- 500g Rodda’s Cornish clotted cream
- finely grated zest and juice of 4 lemons
- 450g caster sugar
- 4 medium eggs, free range
- 30ml Rodda’s Cornish milk
- 400g self raising flour
- For the lemon drizzle
- 4 tbsp granulated sugar
- the zest and juice of 4 lemons
- To decorate
- primrose flowers
- granulated sugar for dusting
- additional Rodda's clotted cream
- Equipment you will need
- 1 Bundt tin (25x25x9cm)
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