St Clements Citrus Cake with a lemon icing

I absolutely love the flavours of oranges and lemons. So say the bells of St Clements. Here is just a simple cake, from my folder collection that is full to the brim with those citrus tangs. Intensely orange and lemony. Yum

You will need an 8” spring form cake tin, lightly buttered and lined. Pre heat your fan oven to 150C

6 oz softened butter

6 oz caster sugar, I used golden caster

3 eggs, whisked

2 tablespoonfuls fresh orange juice 

grated zest of two oranges

6 oz SR Flour

5 level tablespoonfuls Lemon Curd

4 oz icing sugar 

lemon zest and juice

In your mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition then add the orange juice with a spoonful of the flour. Sift the flour over the bowl and fold it into you mix.

Tip into your prepared tin. Take your grated orange zest and stir it into the lemon curd. Add little teaspoonful dobs of this mix all over the top of the cake [not in the exact centre though] and swirl it around carefully with a knitting needle. Bake for about 35-40 mins until firm and golden. Rest in the tin for a few mins before cooling on a rack.

When cold, make a topping with some icing sugar, lemon zest and lemon juice [get zest first]. Cover the cake generously and sprinkle over a little more of the zest. You will love this!! trust me.