Make a date with Leiths’ St Clement’s Cake

There’s something very inviting about a lemon flavoured cake. It doesn’t matter what time of year it is it will always work. This one is from Leiths' Baking Bible by Susan Spaull and Fiona Burrell, published by Bloomsbury and is as you would imagine - divine to eat and really easy to make.

Leiths' St Clement’s Cake

Makes a 17cm/7 inch cake


170g/6oz butter, softened
170/6oz sugar
Grated zest and juice of 1 medium orange
2 room-temperature eggs, beaten
170g/6 oz self-raising flour
To finish
3 tablespoons lemon curd
225g/8oz icing sugar, sifted
Grated zest and juice of 1 lemon


1. Heat the oven to 180 ◦C/350◦F/gas mark 4. Greas 2 x 17cm/7 in sandwich tins and line the bases with baking parchment, cut to fit.

2. Cream the butter with an electric beater and, when soft, add the sugar and beat until pale and fluffy. Add the orange zest.

3. Beat in the eggs a little at a time, beating well between each addition. Fold in the flour and add the orange juice.

4. Divide the mixture between the prepare tins and smooth the tops with a spatula. Bake in the middle of the oven for 20-25 minutes, or until the cakes are well-risen, golden and feel spongy to the fingertips.

5. Allow the cakes to cool for a few minutes in the tins, then turn out on to a wire rack. Peel off the lining paper. Invert the cakes so that they cool the right-side up.

6. Sandwich the cakes together with the lemon curd.

7. Put the icing sugar in a bowl and add the lemon zest and enough lemon juice to make a thick glacé icing. Spread over the top of the cake.

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Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor