St Clement's lemon cake

St Clement's lemon cake

Ingredients

  • 6 oz butter
  • 6 oz caster sugar
  • Grated zest and juice of one orange
  • 2 room temperature eggs, beaten
  • 6 oz self-raising flour
  • 3 tablespoons lemon curd
  • 8 oz sifted icing sugar
  • Grated zest and juice of 1 lemon

Method

  • Heat the oven to 180 degrees centigrade/350 degrees Fahrenheit/ gas mark 4, and grease and line 2 sponge tins.
  • Cream the butter, when soft add the caster sugar and beat until pale and fluffy.
  • Add the orange zest.
  • Beat in the eggs, a little at a time, then fold in the flour and add the orange juice.
  • Divide the mixture between the tins and make sure the surface is flat.
  • Bake in the centre of the oven for 20-25 minutes, when the sponge is golden and is springy to touch.
  • When cooled, turn out tins onto a wire rack, peel off the lining paper.
  • Sandwich the cakes with lemon curd.
  • Put the icing sugar in a bowl and add the lemon zest and enough juice to make a thick glancing. Spread over the top of the cake.