Lilly’s St. Clement’s Cake

st clements cakeI have devised this gorgeous St Clement’s cake to bake and share. It’s a traditional Victoria sandwich with a citrus twist. It is bursting with fresh, zesty lemons and oranges. I have spread the batter out over three tins, but it will fit perfectly in two; just change the baking time a little.


200g butter, soft
200g sugar
4 eggs
200g self-raising flour
1tsp baking powder
2tbs milk
Zest from 1 large orange
Zest from 1 lemon

For the buttercream

150g butter, soft
225g icing sugar, sieved
2tbs orange juice

For the lemon glace icing

250g icing sugar, sieved
Juice of 1 lemon

For decoration

Edible flowers
Citrus zest


  • Preheat the oven to 180 degrees and grease & flour three 20cm sandwich tins with butter and dust with flour
  • Beat the butter until soft and creamy. Add the sugar and beat until light and pale
  • Add the eggs one by one, along with the orange and lemon zest. Beat in the milk
  • Sieve the flour and baking powder and fold gently into the mix until it becomes a smooth batter
  • Divide the batter between the prepared tins. Smooth the surface of the cake over using the back of a spoon and create a dip in the middle so it rises evenly
  • Bake for 15-20 minutes until golden and the cake shrinks away from the side of the tin
  • Turn the cakes out from the tins and leave to cool on a wire rack


  • Beat the butter with the sieved icing sugar and orange juice
  • If you are using an electric mixer, use the whisk attachment to make it fluffy and light. It will become quite pale

Lemon glace icing

  • Mix the sieved icing sugar with the lemon juice until thick and smooth

To serve

  • Place one cake on a serving plate or cake stand. Spread with half the buttercream
  • Sandwich another cake on top and spread the remaining buttercream. You don’t need to go all the way to the edges, as the weight of the cakes will ensure it spreads
  • Top with the final cake. Spread the glace icing over the top of the cake using a palette knife or rounded butter knife dipped in boiling water
  • Decorate with edible flowers and herbs or more zest