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Lemon and Saffron Cake with Clotted Cream Ice Cream
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This rich yellow, deliciously moist cake, fragrant with saffron and lemon, is irresistible when served with a couple of scoops of clotted cream ice cream.
Leftover lemon curd keeps well in the fridge for up to 3 weeks and makes a lovely dessert folded into bio yogurt.
f you don't have time to make this cake, try a Waitrose Lemon Torte from the freezer cabinet. Defrost for 2-2½ hours before eating.
This recipe was first published in March 2003.