Lemon drizzle cake with lemon marmalade and clotted cream

Ingredients

Fruit & Vegetables

  • 4 lemons, weighing approx. 250g
  • 2 lemons, juiced (to create roughly 90ml of juice)
  • 2 lemons, juiced and zested

Store Cupboard

  • 500g of granulated sugar
  • 75g of caster sugar
  • 350g of caster sugar
  • 5 eggs, beaten
  • 275g of plain flour
  • 5g of bicarbonate of soda
  • 1 pinch of salt

Beverages

  • 125ml of water

Dairy

  • 50g of unsalted butter
  • 100g of unsalted butter, melted
  • 150ml of double cream
  • 100g of clotted cream, Andrew uses Rodda's

Oils & Vinegars

  • lemon oil, for drizzling