St Clements Cake
I’ve been wanting to make this beauty for a while now; it definitely gives off Summer vibes! My St Clements Cheesecake is one of my most popular recipes. I also recently did a No-Churn St Clements ice cream which is perfect for cooling off in this hot weather.
This cake is full of zesty lemon, with a lemon curd filling and orange flavoured buttercream. It tastes as good as it looks!
I like to use Stork (or the supermarket version) as it makes the cake really light and fluffy. You can use butter but it will give a heavier, richer cake. Just make sure you cream the Stork/Butter and sugar for a good 3 minutes or so as this will help make the cake light and fluffy.
I did try using orange zest for the buttercream, but I found that orange extract works much better for that nice orange flavour. I decorated the cake with some orange and lemon slices and used a large closed star piping nozzle for the buttercream.
I hope you love this cake as much as I do!
Happy baking!
St Clements Cake
Light and fluffy lemon cake with zesty lemon curd and orange buttercream.
For the sponge and filling
- 275 gm Butter or Baking spread/Stork
- 275 gm Self-raising flour
- 275 gm Caster sugar
- 5 Free-range eggs (Medium)
- Zest of 2 lemons
- 150-200 gm Lemon curd
For the buttercream and decoration
- 200 gm Butter
- 400 gm Icing sugar
- 1 tbsp Milk
- 2 tbsp Orange extract
- 1 Orange (Sliced)
- 1 Lemon (Sliced)
Pre-heat the oven to 180C/160C Fan and grease and line two 8" sandwich tins. Set aside.
Using a mixer, cream together the butter/Stork and sugar until light and fluffy – around 3 minutes. Add the eggs, vanilla, lemon zest and flour until just combined- around 30 seconds.
Pour the mixture into the prepared tins and bake in the centre of the oven for around 25 minutes. The cake will be ready when a skewer or knife inserted into the centre is clean. Leave to cool in the tins for 10 minutes, then carefully remove the cakes from their tins onto a wire rack and leave to cool completely.
To make the buttercream, mix the butter for a minute, then gradually add the icing sugar. Add the orange extract. Beat together for around 3-5 minutes until smooth and pale in colour.
To decorate, use a piping bag fitted with a large closed star nozzle and pipe swirls around the edge of one of the cakes, then fill the centre with the lemon curd. Place the other cake on top and pipe the top with the remaining buttercream. Decorate with orange and lemon slices.
Use Stork or the supermarket equivalent for a light and fluffy cake. Butter will gave a denser cake.
Cake will last 4-5 days stored in an airtight container.
