Lucy M. I’ll never forget the first time I tasted Mary Berry’s apple lemon cake at my grandmother’s house. She’d clipped the recipe from a magazine years ago, and it became her signature bake for Sunday gatherings. The moment that cake came out of the oven, filling her kitchen with the scent of caramelized apples and bright lemon zest, we all knew we were in for something special. What made this Mary Berry apple cake so unforgettable was how the tangy lemon perfectly balanced the sweet, tender apples throughout every slice. Now, decades later, I’m baking this same apple lemon cake recipe for my own family, and it brings back those warm memories every single time. Let me share this treasured Mary Berry recipe that’s been passed down and perfected in kitchens like ours.
Why You’ll Love this Mary Berry Apple Lemon Cake
Why wouldn’t you want a cake that tastes like the best parts of fall and spring decided to throw a party in your oven? I’m telling you, this apple lemon cake hits different. The tangy lemon curd cuts through those sweet, tender apples like they were meant to be together all along. And that crumbly topping? It’s basically streusel’s cooler cousin. You get layers of flavor without doing fancy pastry school techniques. It’s the kind of cake that makes people think you’re secretly a baking genius, when really you just followed directions and trusted Mary Berry.
What Ingredients are in Mary Berry Apple Lemon Cake?
This recipe combines simple pantry staples with a few special touches that elevate it from ordinary to extraordinary. The ingredient list is divided into two parts: a creamy apple-lemon base and a light, cake-like topping that bakes into golden perfection. Most of these items are things you probably already have on hand, making this an accessible recipe for both weeknight baking and special occasions.
For the Base:
- 1¼ cups (300ml) half-and-half
- 6 tbsps lemon curd
- 2 tbsps granulated sugar
- 1 heaped tsp all-purpose flour
- 1¾ pounds, about 3–4 medium (750g) cooking apples, peeled, cored, and very thinly sliced
For the Topping:
- 2 extra-large eggs
- 1⅓ cups (175g) all-purpose flour
- ½ cup + 1 tbsp (115g) granulated sugar
- ½ cup (115g) salted butter, softened
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsps milk
- 1–1½ tbsps demerara sugar
When selecting your apples, choose firm cooking varieties like Granny Smith or Bramley apples that hold their shape during baking rather than turning to mush. The lemon curd can be store-bought or homemade—either works beautifully. Verify your butter is properly softened to room temperature for the topping, as this guarantees it mixes smoothly and creates that perfect cake texture. The demerara sugar sprinkled on top isn’t just for show; it adds a delightful crunch and caramelized sweetness that contrasts wonderfully with the tender cake beneath.
Love lemon desserts? Try Mary Berry’s Lemon Swiss Roll recipe for a classic British treat with bright citrus flavor.
Instructions:
- Begin by preheating your oven to 325°F and placing a heavy baking sheet inside to heat while you prepare the batter.
- Grease a 10 × 7-inch baking dish and set it aside. For the base, whisk together 1¼ cups (300ml) half-and-half, 6 tbsps lemon curd, 2 tbsps granulated sugar, and 1 heaped tsp all-purpose flour until well combined.
- Fold in the 1¾ pounds (about 3–4 medium or 750g) of cooking apples that you’ve peeled, cored, and very thinly sliced. Spread this mixture evenly across the prepared baking dish, ensuring the apple slices are distributed throughout the creamy lemon base.
- For the topping, beat together 2 extra-large eggs, 1⅓ cups (175g) all-purpose flour, ½ cup + 1 tbsp (115g) granulated sugar, ½ cup (115g) softened salted butter, 1 tbsp baking powder, ½ tsp salt, and 2 tbsps milk until the mixture is smooth and well combined.
- Gently spread this cake batter over the apples, being careful not to disturb the base layer. Sprinkle 1–1½ tbsps of demerara sugar across the top for texture and a golden finish.
- Place the baking dish on the preheated baking sheet and bake for approximately 30 minutes until the top turns golden brown.
- Once golden, cover the dish with foil to prevent over-browning and continue baking for another 45 minutes until the cake is fully cooked through and a skewer inserted into the center comes out clean.
- Allow the cake to cool slightly before serving, which will help the layers set properly and make the cake easier to portion.
Mary Berry’s Apple Lemon Cake
Ingredients
Method
- Begin by preheating your oven to 325°F and placing a heavy baking sheet inside to heat while you prepare the batter.
- Grease a 10 × 7-inch baking dish and set it aside. For the base, whisk together 1¼ cups (300ml) half-and-half, 6 tbsps lemon curd, 2 tbsps granulated sugar, and 1 heaped tsp all-purpose flour until well combined.
- Fold in the 1¾ pounds (about 3–4 medium or 750g) of cooking apples that you’ve peeled, cored, and very thinly sliced. Spread this mixture evenly across the prepared baking dish, ensuring the apple slices are distributed throughout the creamy lemon base.
- For the topping, beat together 2 extra-large eggs, 1⅓ cups (175g) all-purpose flour, ½ cup + 1 tbsp (115g) granulated sugar, ½ cup (115g) softened salted butter, 1 tbsp baking powder, ½ tsp salt, and 2 tbsps milk until the mixture is smooth and well combined.
- Gently spread this cake batter over the apples, being careful not to disturb the base layer. Sprinkle 1–1½ tbsps of demerara sugar across the top for texture and a golden finish.
- Place the baking dish on the preheated baking sheet and bake for approximately 30 minutes until the top turns golden brown.
- Once golden, cover the dish with foil to prevent over-browning and continue baking for another 45 minutes until the cake is fully cooked through and a skewer inserted into the center comes out clean.
- Allow the cake to cool slightly before serving, which will help the layers set properly and make the cake easier to portion.
Notes
What to Serve with Mary Berry Apple Lemon Cake
A warm slice of this apple lemon cake doesn’t really need backup, but pairing it right makes the whole experience feel more intentional. I’d serve it with something that doesn’t compete, just complements. A dollop of crème fraîche works beautifully, cutting through the sweetness without being too heavy. Vanilla ice cream is classic for a reason, especially if you’re serving it warm. Want to go full tea-time fancy? A pot of Earl Grey and some clotted cream on the side. Honestly, even just a cup of strong coffee makes it feel like you’ve got your life together.Mary Berry Apple Lemon Cake Substitutions and Variations
How can you make this cake work when your pantry’s looking a bit sparse or you want to switch things up? Swap the lemon curd for orange marmalade if that’s what you’ve got. Use regular milk instead of half-and-half, though it’ll be slightly less rich. Granny Smiths work perfectly if cooking apples aren’t available. I’d even try pears when apple season ends. No demerara sugar? Regular granulated does fine, you just lose that crunchy top. Want it dairy-free? Plant-based butter and oat milk actually work surprisingly well here, keeping that tender crumb intact.
What to Serve with Mary Berry Apple Lemon Cake
A warm slice of this apple lemon cake doesn’t really need backup, but pairing it right makes the whole experience feel more intentional. I’d serve it with something that doesn’t compete, just complements. A dollop of crème fraîche works beautifully, cutting through the sweetness without being too heavy. Vanilla ice cream is classic for a reason, especially if you’re serving it warm. Want to go full tea-time fancy? A pot of Earl Grey and some clotted cream on the side. Honestly, even just a cup of strong coffee makes it feel like you’ve got your life together.
Final Thoughts
This cake isn’t going to change your life or solve all your problems, but it might make a Tuesday feel a little less ordinary. Sometimes that’s enough, right? The tart lemon cuts through the soft apples, the crispy sugar on top adds texture, and suddenly you’ve got something worth sharing. Or not sharing, no judgment here. I think what makes this recipe special is how it feels fancy without the fuss. Mary Berry knew what she was doing. It’s the kind of cake that makes people ask for the recipe, which, let’s be honest, is the ultimate compliment.
