St. Clements Cake; A traditional sweet lemon loaf cake, topped with an orange drizzle and a layer of crunchy sugar. This is the perfect easy bake to make if you want a simple crowd pleaser.
Although this cake takes a little longer to bake, it’s definitely worth the wait. It’s such a simple recipe to follow, that even the most novice of bakers can whip this together. Start by adding all of the cake ingredients into a bowl, and mixing altogether. Place into a pre prepared loaf tray and place in the centre of the oven.
I would always recommend using the best ingredients that you can afford, and personally use a ‘golden yolk’ brand of egg. This means that the yolks are quite bright orange and this always has an effect on my cake. The cake and mixture appears slightly more ‘yellow’ then it would if I used any other type of egg.
Once the cake is cooked, remove from the oven and start to make the orange drizzle. Do this by adding the remaining sugar and orange juice to a small saucepan and dissolve the sugar under a low heat. Using a sharp knife, pierce holes into the cake and pour the orange drizzle on top. You don’t have to use all of it, and it may seem a lot, but it will absorb into the cake if you leave it a while. I love to add a crunchy topping layer so sprinkle a bit of granulated sugar while the mixture is still wet. This helps it to stick on top. Leave it in the tin for the drizzle to absorb all of the drizzle, roughly 10 minutes, before turning out onto a tray. Now, it’s all ready to enjoy!
This is quite a sweet bake, so best made for someone with a sweet tooth.
I think that this is best eaten on the same day, but any leftovers can be stored wrapped in foil and stored in a cool dry place for 3-4 days.
Ingredients
- CAKE:
- 175 g / 6 oz Self Raising Flour
- 175 g / 6 oz Margarine (I always use Stork)
- 88 g / 3 oz Caster Sugar
- 3 Medium Eggs
- 2 Tablespoons Milk
- Zest of 2 Lemons
- DRIZZLE:
- Juice of 2 Oranges
- 112 g / 4 oz Caster Sugar
- Granulated Sugar, for topping - optional
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease and line a 1 kg loaf tin with baking paper
- Place the self raising flour, margarine, eggs, milk, lemon zest and 88 grams/3 oz of caster sugar into an electric mixer, and beat together until light and fluffy, and spoon in the mixture into your prepared tin.
- Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Whilst you're waiting for the cake to cook, make the lemon syrup.
- Place the orange juice and the remaining caster sugar into a saucepan, and lightly until all the sugar is dissolved.
- Using a sharp knife, pierce holes into the top of the cake, ensuring you go all the way down to the bottom.
- Pour the lemon drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister taste. But feel free to add less if desired.
- Sprinkle a layer of granulated sugar, if using, on top, to give it a nice crunchy outing.
- Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.
- Once cool, it's all ready to enjoy. And trust me, it's easy enough to do.
- Wrap in foil, and keep in a cool, dry place for up to 2 days.
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