St. Clement's Cake

Lemon and Orange Cake

  • Easy
  • 1h 30
  • 8 servings
  • Sweet


  • 175g of butter, softened at room temperature
  • 150g of sugar
  • 3 eggs, separated
  • 150g of flour
  • 15g of ground almonds
  • rind and juice of 1 lemon
  • rind and juice of 1 orange
  • Roasted flaked almonds for decoration
  • Incing: 10 tsp of icing sugar + juice of ½ lemon
  • 180°C
  • 50min

  • Cream half the butter with half the sugar.
  • Beat in the egg yolks with the orange rind then add the orange juice.
  • Fold in half of the flour and keep the orange cake mixture aside.
  • Cream the remaining butter with the remaining sugar.
  • Add the lemon rind then the lemon juice.
  • Fold in the flour and the ground almonds.
  • In a separate clean bowl, whisk the egg whites until soft peaks form.
  • Fold in delicately the egg whites with the lemon cake mixture.
  • Grease a round tin (I used butter) then spoon alternatively the lemon cake mixture and the orange cake mixture to have a marbled effect.
  • Bake in a preheated oven at 180°C for 45 to 50 minutes
  • When the cake is ready, let it cool for 10 minutes in the tin then unmold and leave it to cool on a wire wrack.
  • Mix, one spoon at a time, the icing sugar with the lemon juice.
  • Pour the icing over the cake with a spoon, then decorate with the flaked almonds

enjoy your homemade treat!