Mary Berry Apple and Lemon Cake – A Delightfully Moist and Zesty Bake
Mary Berry’s Apple and Lemon Cake is a soft and fluffy sponge cake infused with grated lemon zest and juicy apple pieces. The apples add natural sweetness and moisture, while the lemon enhances the flavor with a refreshing citrus zing. This cake is simple to make and pairs beautifully with a cup of tea or coffee.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- Self-raising flour (225g) – Creates a light and airy texture.
- Butter (175g, softened) – Adds richness and moisture.
- Caster sugar (175g) – Sweetens the cake perfectly.
- Eggs (3, large) – Provides structure and stability.
- Lemon zest (1 lemon, finely grated) – Adds a fresh citrus touch.
- Milk (2 tbsp) – Ensures a soft and moist crumb.
- Apples (2 medium, peeled, cored, and diced) – Adds natural sweetness and moisture.
- Baking powder (1 tsp) – Helps the cake rise.
- Icing sugar (for dusting, optional) – A light dusting enhances presentation.
Instructions
1. Preheat the oven
Set the oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin with baking parchment.
2. Cream the butter and sugar
In a large bowl, beat the butter and caster sugar together until light and fluffy using an electric mixer.
3. Add the eggs and lemon zest
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the grated lemon zest.
4. Sift in the dry ingredients
Sift the self-raising flour and baking powder into the wet mixture. Gently fold it in with a spatula.
5. Add milk for extra moisture
Stir in the milk to loosen the batter, ensuring a smooth consistency.
6. Fold in the diced apples
Gently mix in the diced apples, making sure they are evenly distributed throughout the batter.
7. Transfer to the cake tin
Pour the mixture into the prepared cake tin, spreading it evenly.
8. Bake to perfection
Place the cake in the preheated oven and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
9. Cool and serve
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Dust with icing sugar before serving, if desired.
Find it online: https://britishrecipeshub.co.uk/mary-berry-apple-and-lemon-cake/