This Mary Berry Apple and Lemon Cake is a moist and zesty recipe, which is made with fresh apples and lemon. It’s the perfect teatime cake, ready in about 1 hour and 10 minutes.
Mary Berry Apple and Lemon Cake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- Finely grated zest of 2 large lemons
- 4 large eggs
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 2 firm eating apples (such as Braeburn or Gala)
For the Lemon Drizzle Glaze:
- 175g (1 ½ cups) icing sugar, sifted
- Juice of 1-2 large lemons
How To Make Mary Berry Apple and Lemon Cake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, place the softened butter, caster sugar, lemon zest, eggs, self-raising flour, and baking powder. Using an electric mixer or a wooden spoon, beat everything together using the “all-in-one” method until the mixture is well blended and smooth.
- Add the Apples: Peel, core, and coarsely grate one of the apples. Chop the other apple into small, 1cm (½ inch) chunks. Gently fold both the grated and chopped apple into the cake batter.
- Bake the Cake: Spoon the batter into the prepared tin and level the surface. Bake in the preheated oven for 40–50 minutes, until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool and Glaze: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack. To make the glaze, mix the sifted icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle the glaze over the cake while it is still warm.
Recipe Tips
- How do you get a strong lemon flavor? The key is using both the zest and the juice. For an extra flavor boost, rub the lemon zest into the caster sugar with your fingertips before adding the other ingredients. This releases the oils from the zest and makes the cake incredibly fragrant.
- What are the best apples to use? It’s best to use a firm eating apple that will hold its shape during baking, such as a Braeburn, Gala, or Cox. This prevents the cake from becoming too watery.
- Can I make this cake ahead of time? Yes, this cake stores very well. Keep it in an airtight container at room temperature, and it will remain moist and delicious for up to 3 days. The lemon glaze will also help to keep it fresh.
- How do I prevent the apples from sinking? This recipe uses a mix of grated and chopped apple which helps distribute them evenly. The grated apple incorporates into the batter for moisture, while the chopped apple provides texture. A thick batter like this one also helps to suspend the fruit.
What To Serve With Apple and Lemon Cake
This zesty and fruity cake is perfectly delicious on its own, making it an ideal choice for an afternoon tea or a simple snack. For a dessert, you could serve a slice with:
- A dollop of thick crème fraîche
- A spoonful of Greek yogurt
- A simple scoop of vanilla ice cream
How To Store Apple and Lemon Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will keep well for up to 3 days.
- Freeze: It’s best to freeze this cake without the glaze. Wrap the cooled cake well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature, then make and add the fresh glaze before serving.
Apple and Lemon Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 460 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dense cake is often the result of overmixing the batter after the ingredients have been combined. With the “all-in-one” method, you should beat just until the batter is smooth and then stop. Using butter or eggs that are too cold can also result in a heavier texture.
Yes. To substitute, use 275g (2 cups) of plain flour and add a total of 4 teaspoons of baking powder to it before mixing with the other ingredients.
For the best, brightest, and most authentic flavor, it is highly recommended that you use the juice from fresh lemons. Bottled lemon juice often has a duller, more acidic flavor.
Try More Recipes:
- Mary Berry Apple and Blackberry Cake Recipe
- Mary Berry Upside-Down Apple Cake Recipe
- Mary Berry Dutch Apple Cake Recipe
Mary Berry Apple and Lemon Cake Recipe
Description
A beautifully moist and zesty all-in-one sponge cake, packed with tender pieces of apple and finished with a sharp, sweet lemon drizzle glaze.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare a 20cm (8in) round cake tin.
- Place the butter, sugar, lemon zest, eggs, flour, and baking powder in a large bowl.
- Beat with an electric mixer until smooth and well-combined (the “all-in-one” method).
- Peel, core, and chop/grate the apples, then gently fold them into the batter.
- Spoon the batter into the prepared tin and level the top.
- Bake for 40-50 minutes, until a skewer inserted into the center comes out clean.
- Let cool in the tin for 10 minutes, then turn out onto a wire rack.
- Whisk the icing sugar and lemon juice to make a glaze, and drizzle over the warm cake.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it comes together, as this can make the cake tough.
- For the best lemon flavor, rub the lemon zest into the sugar with your fingertips before adding the rest of the ingredients.
- Using room temperature butter and eggs is crucial for a smooth batter and an even bake.
- Drizzling the glaze over the cake while it is still warm allows some of it to sink in, making the cake extra moist and delicious.
