Mary Berry Apple And Lemon Cake​ Recipe

This zesty Mary Berry Apple and Lemon Sandwich Cake is made with a simple all-in-one cake batter of self-raising flour, caster sugar, and fresh eggs, with grated eating apples and a tangy lemon curd filling. The result is a wonderfully moist sponge that stays fresh for days with a bright, zesty filling. This recipe is perfect for a spring tea party or a light weeknight dessert, serving up to 8 people.

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Mary Berry Apple and Lemon Cake Ingredients

For the Sponge:

• 225g baking spread or softened butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs, beaten
• 2 eating apples, peeled, cored, and grated

For the Lemon Filling:

• 150ml double cream
• 3 tbsp lemon curd

For Finishing:

• Icing sugar, for dusting

How To Make Mary Berry Apple and Lemon Cake

1. Prepare the oven and tins: Preheat your oven to 180°C (350°F / Gas 4). Grease and line the bases of two 20cm (8-inch) round, loose-bottomed sandwich tins with baking paper.
2. Make the sponge batter: In a large bowl, measure all of the sponge ingredients except the grated apple and icing sugar. Beat the mixture with an electric hand whisk until it is well combined and smooth.
3. Add the apple: Gently fold the grated apple into the batter. Squeeze out any excess moisture from the grated apple before adding it to prevent the cake from becoming too wet.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake for about 25-30 minutes, or until the cakes are golden, well-risen, and a skewer inserted into the center comes out clean.
5. Cool the cakes: Allow the cakes to cool in the tins for a few minutes before inverting them onto a wire rack to cool completely.
6. Make the filling: While the cakes are cooling, make the lemon filling. Whip the double cream into soft peaks, then lightly swirl in the lemon curd to create a marbled effect.
7. Assemble and serve: Place one cooled sponge upside down on a serving plate. Spread the lemon cream to the edge, then place the other cake gently on top. Dust with icing sugar just before serving.

Recipe Tips

• Grate the apples quickly: To prevent the grated apple from browning, prepare it just before you are ready to fold it into the batter.
• Don’t overmix the filling: When combining the whipped cream and lemon curd, use a gentle swirling motion. Overmixing will cause the beautiful marbled effect to disappear.
• The grated apple is the secret: The grated apple is a “quiet hero” in this recipe. It adds a wonderful, hidden moisture to the sponge without making the cake taste strongly of apples.
• Serve at room temperature: While the assembled cake can be stored in the fridge, it’s best to let it sit at room temperature for about 30 minutes before serving to ensure the sponge and filling are soft and delicious.

What To Serve Apple and Lemon Cake

This refreshing sandwich cake is perfect with a simple cup of tea. For a more complete dessert, serve it with a handful of fresh raspberries or strawberries on the side to complement the zesty lemon flavor. A dollop of extra double cream or a scoop of tangy lemon sorbet would also be a fantastic addition.

How To Store Apple and Lemon Cake Leftovers

• Refrigerate: Once assembled, store the cake in an airtight container in the refrigerator for up to 1 day. This is a fresh cake, so it’s best eaten soon after it’s made.
• Freeze: The baked and cooled sponge layers can be frozen for up to one month. Wrap each layer tightly in plastic wrap and then in foil. Thaw them at room temperature before filling and serving. Do not freeze the cake after it has been filled with the cream.

Mary Berry Apple and Lemon Cake Nutrition Facts

• Calories: 410 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 240mg
• Total Carbohydrate: 49g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Frequently Asked Questions

• Can I use fresh lemon juice and zest instead of lemon curd? The lemon curd is a key part of the filling, as it provides both sweetness and a thick consistency. You could try a simple lemon drizzle for the sponge, but you’ll lose the creamy, zesty filling.
• What kind of apple is best for this cake? A firm, tart eating apple like a Braeburn or Pink Lady works well because it holds up to grating and provides a nice balance of flavor. Avoid floury apples like Red Delicious.
• My cream and lemon curd mixture is too runny. What went wrong? This is often caused by overmixing or using a lemon curd that is too thin. Make sure you whip the cream to soft peaks before gently swirling in the lemon curd. It should not be fully blended.

Try More Recipes:

• Mary Berry​ Apple And Blackberry Cake Recipe
• Mary Berry​ Upside Down Apple Cake Recipe
• Mary Berry​ Old Fashioned Apple Cake Recipe