St. Clement’s Drizzle Cake 

Hi folks !


I know it’s taken me obnoxiously long to put up this new post. Why , you ask? Let’s just say, its a surprise thats going to be popped soon in one of these posts! For the patient ones out there, this is a good time to flex your bulging patience muscles.  For the impatient ones (like me), kindly roll your eyes and move on!

Now this cake. It’s easy. It’s citrusy. It’s buttery. It’s soft. Do I get any points for precision in description? This is one of my favourite cakes. Not just because it’s delicious, which it is, but because this is one of those cakes which I had successfully made in my initial experiments with baking and it had earned me many a good review. It’s the kind of cake that’s goes well with a cup of tea and lots of chatter with  friends and family. image

I used limes  in this cake instead of lemons, as lemons are hard to come by where I live.  This recipe calls for soaking the hot cake with citrus syrup, where the sugar is left undissolved so as to form a crunchy sugary crust on top of the cake. Since biting  into sugar puts me off ,I heated up the juices and stirred in the sugar till dissolved. That way, I ended up with a syrup soaked cake minus a crunchy top.

This is a classic cake that definitely needs to be made and loved. Go ahead!

St. Clement’s Drizzle Cake

175 g butter, softened

175g castor sugar

2 eggs, lightly beaten

Juice and finely grated zest of one lemon

Juice and finely grated zest of one orange

50 ml milk

175 g self raising flour, sifted

100 g granulated sugar


1. Preheat oven to 180 C. Line the base and sides of a 9″ loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.

2. Cream the butter and castor sugar until light and fluffy.

3. Gradually add the eggs to the creamed butter mixture, beating all the time.

4. Beat in the lemon and orange zest.

5. Fold in half of the flour.

6. Now add the milk and gently fold it in.

7. Fold in the remaining flour until combined.

8. Bake for about 35 to 40 minutes or until nice and golden brown on top, until a skewer inserted into the centre comes out clean.

9. While the cake is baking, pour the orange and lemon juices into a saucepan. Add the granulated sugar. Place the saucepan over low heat, and keep stirring just till all the sugar dissolves.

10. When the cake comes out of the oven, prick it with a skewer a few times, drizzle the sugary juices all over the cake, allowing them to soak in.

11. Let the cake cool completely in the tin, then carefully lift it out with the lining paper. Peel away the baking parchment and leave on wire rack to finish cooling.

Adapted from Cake by Rachel Allen