The best cake ever! St. Clements Cake here we come
Citrusy, zingy, melt-in-the-mouth soft delicious sponge! I am hooked! Seriously, I take it all back! I DO like citrusy cakes or to be specific, this St Clements cake! It’s only taken me 40-something years to realise it! Oh My Gosh! Okay, so strictly speaking this cake is lemon & orange, but as I never liked either, then that is irrelevant! I am honestly flabbergasted at how delicious this cake is… dangerously delicious!
Why St. Clements Cake?
I had real trouble finding the origins of this St Clements Cake recipe and I’m sure there are people that will say it needs to be a drizzle cake! However, what I do know is that lemon and orange are used to flavour the cake. I have used equal amounts of both, then used an orange flavoured frosting. I have also eaten the cake plain (the eagle eyed amongst you might notice there are only 3 layers… tasting and quality control)!
This delightful St Clements Cake cake is for Eva! Three reasons. Firstly, because I have been promising to make a ‘citrus’ cake for a very very long time! Of course, I like to rise to any challenge, but I do like to eat what I make and I honestly thought lemon cake (or anything lemon) was not for me! So, here it is! Secondly, this is the perfect birthday cake and the recipe is easy enough to get someone else to make it for you! Thirdly, this cake is for Eva because it’s bright and cheerful and one slice of this will bring a burst of sunshine into your life!
The St. Clements Cake recipe
I have made this recipe following the principles of our favourite tried and tested coffee cake! I have tried to keep to basic storecupboard ingredients so you will find the usual butter, sugar, flour as you would expect. This recipe calls for buttermilk, of which a vegan version is made using apple cider vinegar mixed into milk (and/or yogurt). Any mix of lemons and oranges will work in this, I used satsumas as it is what I had in! Let’s see the recipe.
Fragrant Lemon & Orange cake… deliciously vegan!
- 330 ml milk (I used thick oat milk)
- 150 ml natural yogurt (I used sugar free soya)
- 2 teaspoons apple cider vinegar
- 100 g butter
- 300 g sugar
- 480 g plain flour
- 6 teaspoons baking powder
- 1.5 teaspoons bicarbonate of soda
- pinch of salt
- 2 medium lemons (washed)
- 2 medium satsumas (or 1 large orange)
- For the Buttercream: 100g butter 225g icing sugar, 4 teaspoons orange/lemon juice. Optional orange/yellow food colouring if you have it. Alternatively, use pre-made buttercream.
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Using a fine grater, zest the lemon and orange and set aside.
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Roll the fruits along the worktop (to release the juice) then cut the fruits in half and juice them (use a juicer or squeeze by hand). You need 60ml of juice for the cake. I used equal amounts (30ml) of each but this is up to you!
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Cream the butter and the sugar in a large bowl.
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Tip the juice (60ml) into the yogurt mixture, then add this to the butter and sugar. Using a wooden spoon, beat these until roughly combined.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until completely combined. You should have a nice smooth mixture.
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Add a couple of teaspoons of the zest to the batter and mix in (save a bit for decoration). As there is no egg in this mixture, feel free to have a taste and add a bit more for extra zing!
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Immediately pour into 2 greased or lined baking tins and bake at Gas Mark 4 (350f / 180c) for 45-55 minutes. Remove from the tin and allow to cool.
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If you are icing the cakes, allow them to cool completely, then slice in half. Mix the butter with the icing until you have a smooth buttercream, then beat in the juice. Spread 1/4 of the icing on one piece of cake, then stack another on top. Repeat until the last piece is on and make sure the knife is clean so you get a good finish. Scatter over the remaining zest.
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Enjoy!
What do I need?
Just in case you need some baking equipment, have a look at these items which would be useful for making this cake! We do receive a small commission if you purchase through these links but the cost to you is the same as it would be anyway! Thank you!
How to serve your cake
Just. As. It. Is. Seriously, this is one delicious cake and it needs nothing more! You could add some cream if that’s your thing. Or maybe even ice-cream. Or, why not, just an extra slice!
Is the cake easy to store?
Store? You think you will have some left? Well, if you do, I would store it in the fridge if it’s iced, or just covered on the worktop if not. It should keep for about five days if you can resist it! Of course, as with most foods, you can freeze this cake! Just portion it up, wrap it in greaseproof paper, then pop it in a container or tin foil. Label and date and it will be good for around 3 months.
Sharing
Leave me a comment below and let me know what you think of this cake! Are you a citrus lover or do you think (like I mistakenly did) this is something not for you! Well, I’d say give it a go! Make it more lemony or more orangey, try it with vanilla frosting…. ooo OH MY or chocolate frosting. Next cake! Chocolate orange!!!
I love seeing your creations and interpretations of my recipes! Please share my recipes and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Speak soon, take care
Laurena x
