Clotted cream and lemon drizzle bundt cake

For the bundt cake

• Bundt tin measuring 25 x 25 x 9cm, lightly oiled
• Caster sugar 450g
• Medium eggs 4
• Lemons 4, juice and finely grated zest
• Rodda’s Cornish clotted cream 500g
• Rodda’s Cornish milk 30ml
• Self-raising flour 400g

For the lemon drizzle

• Lemons 4, juice and zest
• Granulated sugar 4tbsp

To serve

• Rodda’s Cornish clotted cream
• Primrose flowers 

1. For the bundt cake: preheat the oven to 180°c / gas 4.
2. In a large bowl, beat the caster sugar and eggs until the mixture is light and fluffy and has doubled in size.
3. In a separate bowl, combine the lemon zest and juice and the clotted cream. Mix well.
4. Gently beat the clotted cream mixture into the egg mixture, then beat in the milk. Sift the flour and gently fold into the mixture until well combined.
5. Spoon the batter into the prepared tin and level the top. Bake in the oven for 45 minutes or until a skewer comes out clean. Remove from the oven and leave the cake to cool in the tin for 10 minutes, before turning out onto a wire rack. After 10 minutes, carefully transfer from the rack to the serving plate.
6. For the lemon drizzle: place the lemon juice, zest and sugar in a small pan over a low heat. Cook gently until the sugar dissolves. Remove from the heat and allow to cool.
7. While the cake is still warm, make little holes in it using a skewer or cocktail stick, then pour the lemon and sugar syrup evenly over the cake.
8. Sprinkle the cake with more granulated sugar and spring flowers to decorate. Cut into slices and serve with extra spoonfuls of Rodda’s clotted cream.