Lemon drizzle cake with lemon marmalade and clotted cream



Begin by making the lemon marmalade, as this can be done well in advance. Place the lemons in a saucepan and cover with water. Bring to the boil, then cover and leave to simmer for 2 hours, until the lemons are completely tender throughout. Leave to cool in the water

  • 4 lemons, weighing approx. 250g


Once cool, lift the lemons out of the water and set aside. Weigh out 325g of the water used to cook the lemons into a clean pan – if you don’t have enough then top up with water. Pour in the sugar and place over a medium heat and leave to boil

  • 500g of granulated sugar


Meanwhile, quarter the lemons and remove the pips, flesh and any white pith by scraping the peel with a spoon (reserve these trimmings). Once clean, slice the lemon peel into thin strips. Place all the pith, flesh and pips into a j-cloth and tie it up to create a small parcel



Place the sliced peel and j-cloth bundle in the boiling sugar water and leave to simmer for around 2 hours, or until setting point is reached. You can test this by dropping a small amount of the marmalade onto a chilled plate and leaving it to cool for 1 minute – if it crinkles when you push it with your finger, it’s ready


Leave the marmalade to cool for 10-15 minutes, then discard the parcel of pips and gently stir in 1 direction to disperse any air bubbles. Pour into a warm sterilised jar and seal straight away. Keep in the fridge until ready to serve


For the butterscotch, combine the water and sugar in a saucepan and place over a medium-high heat until it turns into a golden caramel. Whisk in the butter, then pour in the lemon juice. Mix well and leave to cool

  • 125ml of water
  • 75g of caster sugar
  • 50g of unsalted butter
  • 2 lemons, juiced (to create roughly 90ml of juice)


To make the cakes, whisk the eggs and sugar together until fluffy and pale, either by hand or using a stand mixer with a whisk attachment. Pour in the butter, whisking as you go, then add the juice and zest. Pour in the double cream, then sift the baking powder, salt and plain flour together and whisk these into the mixture too. It should resemble a batter. Chill in the fridge until needed

  • 5 eggs, beaten
  • 350g of caster sugar
  • 100g of unsalted butter, melted
  • 2 lemons, juiced and zested
  • 150ml of double cream
  • 275g of plain flour
  • 1 pinch of salt
  • 5g of bicarbonate of soda


At this point you can pour the batter into individual moulds (the ones Andrew uses are canelé moulds) or a loaf tin – just make sure whatever vessel you are using is well greased or sprayed with oil. If using individual moulds, only fill them halfway as they will rise and expand during baking. Cook for 16 minutes at 170°C if using individual moulds; a little longer if using a larger tin (pierce the centre of the cake with a skewer to see if it’s ready – it should come out clean). Turn the cakes out of their moulds or tin and bake for a further 3 minutes until browned on the outside


To serve, brush the lemon butterscotch generously over the warm cakes, ensuring they are completely covered. Place on a plate and serve with a scoop of clotted cream and a small spoonful of marmalade. Finish by drizzling the cream with the lemon oil

  • 100g of clotted cream, Andrew uses Rodda’s
  • lemon oil, for drizzling

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