Go Back
Print

St Clements Drizzle Cake

Drizzle cake with a St Clements twist! Orange and lemon combine in this gorgeous, buttery and moist loaf cake. 
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Author What Jessica Baked Next

Ingredients

  • 225 g caster or granulated sugar
  • 1 orange zested
  • 2 lemons zested
  • 225 g butter (salted or unsalted) softened
  • 4 eggs
  • 225 g self-raising flour

Lemon Orange Sugar Syrup

  • 1 orange juiced
  • 1 lemon juiced
  • 100 g caster or granulated sugar

Drizzle Icing

  • 75 g icing sugar
  • fresh lemon or orange juice enough to produce an icing that can be drizzled over the cake

Instructions

  • Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 2lb loaf tin with parchment paper and set aside.
  • To make the cake, place the softened butter in a large mixing bowl. In another small bowl, add the sugar along with the orange zest and lemon zest. Using your fingertips, rub the sugar and zest together until combined.
  • Add the sugar/zest mixture to the bowl containing the butter. Cream for a couple of minutes, until light and fluffy. Now add the eggs one at a time, beating well after each addition. Don't worry if the mixture looks slightly curdled at this point, as once the flour is added it'll be fine.
  • Now sift in the flour and gently fold in until completely incorporated. Transfer the cake batter to the loaf tin and spread out until evenly distributed.
  • Bake the cake for 55-60 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
  • Now prepare the sugar syrup mixture. In a small bowl, combine the sugar and the orange and lemon juice. Stir together until the sugar has dissolved. Pour this syrup all over the cake - it will soak into the cake as it cools.
  • Once the cake has cooled, remove it from the tin and place on your chosen serving dish/plate. Make the icing by whisking the icing sugar and enough orange/lemon juice until you have the drizzle consistency you desire.
  • Drizzle the icing over the cake and down the sides and decorate further with extra orange and lemon zest. The cake will keep, covered at room temperature for up to 3 days.