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Mary Berry Apple and Lemon Cake Recipe

Mary Berry Apple and Lemon Cake
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Mary Berry Apple and Lemon Cake is a moist fruit sponge cake made with fresh apples and lemon zest. The apples soften during baking and keep the cake tender, while the lemon adds a refreshing citrus flavor.

Ingredients

Scale

For the Cake

  • 200 g self-raising flour

  • 150 g unsalted butter (softened)

  • 150 g caster sugar

  • 3 large eggs

  • 2 medium apples (about 200 g), peeled and diced

  • Zest of 1 lemon

  • 2 tbsp lemon juice

  • 2 tbsp milk

  • 1 tsp baking powder

  • 1 tsp vanilla extract

Optional Lemon Glaze

  • 120 g icing sugar

  • 2 tbsp lemon juice

Instructions

  • Prepare the oven and tin – Preheat the oven to 180°C (350°F) and grease an 8-inch cake tin. Line the base with baking parchment.

  • Prepare the apples – Peel and dice the apples into small pieces so they distribute evenly in the batter.

  • Cream butter and sugar – Beat butter and caster sugar until pale and fluffy.

  • Add eggs gradually – Mix in the eggs one at a time, beating well after each addition.

  • Add lemon flavor – Stir in lemon zest, lemon juice, and vanilla extract.

  • Combine dry ingredients – In a separate bowl, sift together self-raising flour and baking powder.

  • Fold the batter – Gently fold the flour mixture into the batter and add milk to loosen the mixture.

  • Add diced apples – Fold the apple pieces into the batter so they spread evenly.

  • Bake the cake – Pour the batter into the prepared tin and bake for 35–40 minutes until a skewer inserted into the center comes out clean.

  • Cool completely – Allow the cake to cool on a rack before glazing.

  • Optional glaze – Mix icing sugar with lemon juice and drizzle over the cooled cake.

Find it online: https://maryberrycooks.co.uk/mary-berry-apple-and-lemon-cake-recipe/