Clotted Cream Filled Lemon Cake From BBC Good Food Magazine Serves 8 Preparation Time: 15 minutes Cooking Time 25 minutes Rooda's Clotted Cream adds a touch of naughtiness to an otherwise innocent lemon cake with thick slabs of clotted cream and lemon curd. Ingredients: melted butter, for greasing 225 G butter, at room temperature 225 G caster sugar 225 G self-raising flour, sifted, plus 1 tablespoon extra for dusting the rind of 1 large lemon 4 large eggs 6 tablespoons good quality lemon curd 150 G clotted cream icing sugar, for dusting METHOD: 1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/fan 160 degrees Celsius/gas mark 4. Grease 2 18 cm cake tins with the melted butter. Line the base of the tins with circles of grease proof paper. 2. Place the sugar and butter in a large mixing bowl and beat together with an electric hand whisk for a good few minutes until the mixture is very light and fluffy. 3. Mix together the flour and lemon rind in a large bowl. Beat the eggs into the creamed butter mix one at a time adding a spoonful of the flour mix with each one to prevent the mixture from curdling. 4. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Divide the mixture between the tins and level the tops with the back of a spoon. Bake for about 25 minutes or until the cakes spring back when pressed firmly with a finger and they are pale golden in colour. 5. Leave the cakes to cool in the tins for about 10 minutes before removing from the tins and leaving to cool completely on a wire rack. When they are cool enough to handle slice each cake in half so you have 4 circular sponges. 6. Place one cake slice upside down on a cake stand or plate. Spread with the lemon curd, sandwich with another slice of cake and spread on top a thick layer of clotted cream, top with another slice of cake and spread again with lemon curd. Carefully top with the final cake. Dust the top of the cake with icing sugar and serve.