Mary Berry Apple and Lemon Curd Cake Recipe

This Mary Berry apple and lemon curd cake is a beautifully light sponge layered with soft apples and a sharp, creamy lemon curd. The texture is moist and tender, with a fresh balance of sweetness and citrus that feels comforting yet elegant. It is an easy, reliable bake suitable for confident beginners and experienced home bakers alike. From start to finish, the cake is ready in around 1 hour and 30 minutes.

Ingredients

For the sponge

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 teaspoon lemon zest

For the apple filling

• 2 eating apples, peeled and finely diced
• 1 tablespoon lemon juice
• 1 tablespoon caster sugar

For assembling

• 5 tablespoons lemon curd
• Icing sugar, for dusting

How to Make Mary Berry Apple and Lemon Curd Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place a shelf in the middle of the oven.
• Mix the sponge: Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the flour, baking powder, lemon zest and milk.
• Add the apples: Toss the diced apples with lemon juice and sugar, then gently fold them into the cake mixture.
• Bake: Divide the mixture evenly between tins and bake for 30 to 35 minutes until golden and springy.
• Cool and assemble: Leave to cool, spread lemon curd over one sponge, sandwich together, and dust lightly with icing sugar.

Tips for Best Results

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early. Keep the oven closed for at least the first 25 minutes.

How do I stop the apples sinking?

Dice the apples finely and toss them with a little flour before folding into the batter.

Can I make this cake lighter?

Ensure the butter is fully softened and cream it well with the sugar to incorporate air.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add a spoon of crème fraîche on the side
• Finish with extra lemon zest for freshness

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 4 days, bringing to room temperature before serving.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Defrost fully before assembling.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 210mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Apple and Lemon Curd Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

35

minutes

Total time

90

minutes

Calories

395

kcal

1

hour 

A light and moist apple sponge layered with sharp lemon curd, finished simply for an elegant and comforting bake.

Ingredients

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs

• 200g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 2 eating apples, peeled and finely diced

• 1 tsp lemon zest

• 5 tbsp lemon curd

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

• 1 tbsp lemon juice

• 1 tbsp sugar for apples

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
• Cream the butter and caster sugar together until pale and fluffy.
• Beat in the eggs one at a time, adding a spoonful of flour if needed to prevent curdling.
• Fold in the flour, baking powder, lemon zest and milk gently until smooth.
• Stir the diced apples with lemon juice and sugar, then fold into the cake mixture.
• Divide the mixture evenly between tins and level the tops.
• Bake for 30–35 minutes until golden and springy to the touch.
• Cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.
• Spread lemon curd over one sponge, sandwich with the second, and dust with icing sugar.

Notes

• Use sharp, eating apples such as Bramley for best flavour.
• Allow the cake to cool fully before assembling.
• The unfilled sponge freezes well for up to 3 months.